Chorba Beïda - Algeria

This month in Mena Cooking Club we are exploring the cuisine of Algeria. I choose to make this soup called
Chorba Beïda which is a White Soup. In Arabic Chorba means soup, and Beïda means white.  This is a comforting and filling soup. We had it for our dinner, enjoyed this simple and delicious soup.

Serves 4

Ingredients
250 Grams  Chicken breast - cut into strips
4 Cups Chicken Stock - See Notes

2 Tablespoons Oil
1 Onion - chopped
1/2 Cup Fresh Coriander with the stem - chopped finely
1 Teaspoon Black pepper powder - freshly ground
3/4 Teaspoon Sea Salt or as required
A Stick of Cinnamon
1 Cup Boiled Chickpeas
1 liter and half of water
100 Grams  Rice Vermicelli
Juice of a small Lemon
1 Egg yolk

Method

In a large pan on a medium flame,  add oil when its hot add the onion and  cinnamon stick, saute till translucent, then add chicken saute till it turns from pink to white, add stock, salt,  black pepper, and  the stems and  coriander leaves (reserve a little for garnishing). Satue till the coriander releases an aroma or for about 2 minutes. Pour the stock and the chickpeas, bring it to a rolling boil.  Cover and cook for 30 minutes on medium low flame. After half an hour add the vermicelli into the soup.

Whisk into a bowl the egg yolk and pour the whisked egg yolk into the soup and  keep  stirring till the yolk is cokked and let it simmer again for  another 10 minutes (stir from time to time).
Take off flame and and let the soup rest  for another 10 minutes.

Serve the soup into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice and enjoy ....

My Notes:

I used boneless chicken hence used stock.  If you are using  chicken with bones then do add stock, add the same quantity of water.

Labels : Soup, Algeria, Chicken, Mena Cooking Club, Chorba Beïda

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