Chorba: Soup from North-Eastern Algeria
Ingredients
2lbs boned and diced lamb
2 tbsp olive oil
1 onion finely chopped
1 tin chopped tomatoes
1 tin boiled chick peas
1 tbsp tomato puree
1 tbsp chopped coriander
1 tbsp chopped celery leaves
Salt and Pepper
1 tsp dried mint
½ cup of bulgur or cracked wheat
Method
Lightly brown the chicken and half the onion in olive oil.
Season, cover with water and bring to the boil
Simmer for 30 min
In the meantime mix the mince with the remaining onion,
1 egg, chopped parsley and season.
Make miniature meatballs and add to the pan along with the rice
Simmer until the rice is soft (20min)
Remove from the heat. Beat the other egg with lemon juice
and slowly pour it into the soup while stirring.
Serve immediately with chopped coriander
