Tuesday, 21 October 2014

Algerian Schorbah

Schorbah, the way I do it:

500g meat (optional, I mostly make all my soups vegetarian nowadays)
1-2 diced onion(s)
1-2 stalk(s) celery
2-3 tomatoes (and/or 2 tbsp tomato paste/purée)
1-2 carrots
1 courgette
1 can chick peas
Salt, pepper, cinnamon, paprika, ra's-el-hanout (optional), ground coriander seed (I use eye measurements, so not sure how much I use of the spices, somewhere between 1 tsp and 1 tbsp)
A handful or two of vermicelli
Fresh coriander
Fresh parsley
Fresh mint
Lemon for serving

Fry onion and celery in oil until soft (add meat)
If using fresh tomatoes, skin them and then dice or blend in food processor. Add into the pot. Let cool for awhile, adding spices. Add vegetables (grated or finely cut/chopped) and water to cover. Add chick peas, bring to the boil and simmer for about forty minutes (one hour or more if using meat), or until cooked. Add vermicelli and simmer for ten minutes.
Add the fresh, chopped herbs and serve with lemon.

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