Chorbah
(Lamb and Vegetable Soup with Vermicelli) Recipe

Origin: Tunisia Period: Traditional

This is a traditional vermicelli-based soup from the Maghreb region of North Africa (Morocco and Tunisia). This version is Tunisian, and shows the Italian influence on North Africa, with the introduction of pasta into various dishes.

Ingredients:

4 onions, chopped
3 garlic cloves, chopped
3 red bell peppers, de-seeded and chopped
675g lean lamb, cubed
3 tbsp olive oil
2 lamb bones, cracked
4.75l stock or water
pinch of crushed dried chillies
4 ripe tomatoes, chopped
115g dried apricots
2 tbsp mint leaves, shredded
115g vermicelli
1 tbsp lemon juice
chopped fresh parsley to garnish
chopped fresh mint to garnish

Chorbah
(Lamb and Vegetable Soup with Vermicelli) Preparation:

Method:

Heat the oil in a large pan and add the onions, garlic, bell peppers and lamb. Fry, stirring occasionally, for about 10 minutes then add the bones, stock, seasonings, chilli, tomatoes, apricots and mint. Bring the mixture just to a boil then reduce to a simmer and cook for about 90 minutes, or until the lamb is very tender.

Bring the mixture back to a boil, add the vermicelli and cook for a further 5 minutes, or until the pasta is tender. Pour the soup in to a warmed tureen, add he lemon juice and garnish with the chopped parsley and chopped mint. Serve immediately.

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