Save to Pinterest My uncle used to make this soup every Friday evening during winter, and the whole house would fill with this unmistakable warmth—not just from the heat, but from the blend of cumin, cinnamon, and paprika that seemed to announce comfort was coming. I'd watch him cube the lamb with practiced precision, never rushing, and I realized years later that the soul of chorba isn't in following steps perfectly, it's in letting the spices tell their story as they bloom in that golden olive oil.
The first time I made this for a dinner party, I was nervous about the timing, convinced everything would overcook or the flavors would taste muddy. But when my friend took that first spoonful and closed her eyes, I understood that chorba doesn't need to be perfect—it needs to be honest, and that's what people respond to.
Ingredients
- Lamb shoulder: 500 g cut into 2 cm cubes. This cut has enough fat and connective tissue to become tender and almost melting after simmering, which is exactly what you want in a soup.
- Onion: 1 large one, finely chopped. It's the foundation, breaking down into the broth and creating natural sweetness that balances the spices.
- Carrots and celery: 2 carrots and 2 stalks, diced. They add gentle sweetness and body without overpowering the more delicate flavors.
- Potato: 1 medium, peeled and diced. It thickens the broth slightly and adds substance, making the soup feel more substantial than it might otherwise be.
- Zucchini: 1, diced. It stays relatively firm and adds a subtle freshness that prevents the soup from feeling too heavy.
- Tomatoes: 1 large fresh tomato, peeled and diced, plus 400 g canned. Fresh gives brightness, canned provides depth and consistency.
- Garlic: 2 cloves, minced. Add it with the other vegetables so it softens gradually instead of burning.
- Tomato paste: 2 tbsp. Bloom it in the hot oil with spices to unlock its concentrated flavor—this step is crucial.
- Fresh coriander and parsley: 1 bunch of each, chopped, with some reserved for garnish. Stir in half at the end and finish with fresh herbs for brightness.
- Ground cumin, coriander, paprika, cinnamon, black pepper, turmeric: These spices are the voice of the dish. Toast them briefly when you add the tomato paste.
- Chili flakes: 1/2 tsp optional. Add them only if you want a gentle warmth—this isn't a spicy soup unless you make it one.
- Salt: 1 1/2 tsp to start. You'll likely adjust after the pasta absorbs some broth.
- Olive oil: 2 tbsp for browning the lamb and building flavor from the start.
- Water or beef stock: 1.5 L. Stock adds more depth, but water lets the spices shine if that's what you prefer.
- Vermicelli or small soup pasta: 60 g. Add it near the end so it doesn't turn to mush—it should have a gentle chew.
Instructions
- Brown the lamb gently:
- Heat olive oil over medium heat until it shimmers slightly. Add lamb cubes and let them sit for a moment before stirring—you want a golden crust, not gray meat. This takes about 5 minutes and is worth every second because it adds flavor to everything that follows.
- Build the base:
- Add chopped onions, garlic, carrots, celery, and potato to the pot with the lamb. Stir every minute or so for about 5 minutes until the vegetables start to soften at the edges and the onions become translucent. The kitchen should smell alive and promising by now.
- Bloom the spices:
- This is the moment that matters. Stir in tomato paste, then the cumin, coriander, paprika, cinnamon, black pepper, turmeric, and salt. Keep stirring for about 2 minutes while the spices release their essential oils into the hot oil—you'll smell them waking up.
- Add the tomatoes:
- Stir in the fresh diced tomato and the canned tomatoes along with their juice, then add the zucchini. Mix everything together thoroughly so the tomato paste is fully incorporated and nothing sticks to the bottom of the pot.
- Simmer the soup:
- Pour in water or stock and bring to a boil, then reduce heat to low. Cover the pot and let it simmer for about 1 hour, skimming off any foam that rises to the surface in the first 10 minutes. The lamb should become very tender and the broth should deepen in color.
- Add the pasta:
- When the lamb is nearly falling apart, stir in the vermicelli or small pasta and simmer uncovered for 10 to 12 minutes. Stir occasionally so it doesn't clump at the bottom, and taste a piece to make sure it's tender but not falling apart.
- Finish with herbs:
- Turn off the heat and stir in the chopped parsley and coriander, saving some for garnish. Taste the broth and adjust salt and spices if needed—remember that heat will bring out the flavors more than cold tasting does.
- Serve with intention:
- Ladle the soup into bowls, garnish with reserved fresh herbs, and serve with lemon wedges on the side. Let people squeeze lemon to their taste because it transforms each spoonful, brightening everything at the last moment.
Save to Pinterest I remember my grandmother tasting this soup at my table and nodding quietly, then asking for seconds without saying much. That's when I realized that the best recipes aren't the ones that impress—they're the ones that feel like they've always been part of someone's life.
The Warmth of North African Spices
Chorba is a lesson in how spices work together rather than competing. The cinnamon might seem unusual in a savory soup, but it adds a subtle sweetness that makes the other spices feel rounder and fuller. Cumin and coriander are the backbone, and turmeric gives the whole thing a golden glow that feels intentional. When you bloom these spices in hot oil before adding liquid, they transform from individual flavors into something unified and warm.
Variations That Still Feel True
This soup is flexible enough that you can make it your own without losing its soul. Chicken works beautifully if you prefer something lighter, though you might reduce the simmering time slightly. Some people add chickpeas for extra protein and texture, which adds a creamy quality that works with the spices. You can even swap the zucchini for eggplant or add a handful of spinach near the end—the soup absorbs whatever you give it and makes it part of the story.
Serving and Storing
This soup is beautiful on its own, but it truly comes alive served alongside crusty bread or warm flatbread for soaking up the broth. It keeps well in the refrigerator for three or four days, and the flavors actually deepen as it sits, which means you might find the leftovers even better than the first bowl. When you reheat it, add a splash of water because the pasta will have absorbed quite a bit of liquid, and don't be afraid to taste and adjust the seasoning one more time.
- Serve it hot with lemon wedges so people can brighten their own bowls to taste.
- Make it a day ahead if you want the spices to fully settle and meld together.
- Freeze it without the pasta if you want to keep it longer—add fresh pasta when you reheat it.
Save to Pinterest Chorba is the kind of soup that wraps around you like a good conversation—it asks you to slow down and pay attention. Make it with care, taste as you go, and let the spices remind you why these old dishes have survived centuries.
Recipe FAQs
- → What cut of meat is best for Algerian Chorba?
Lamb shoulder cut into cubes works well as it becomes tender during the slow simmering, enriching the stew’s flavor.
- → Can I use chicken instead of lamb?
Yes, chicken is a lighter alternative that can be substituted to create a milder flavor while maintaining the dish’s essence.
- → What spices bring out the authentic taste?
Cumin, coriander, paprika, cinnamon, and a touch of turmeric and chili flakes combine to create the signature aromatic profile.
- → How long should the stew simmer?
Simmering for about an hour allows the meat to become tender and the flavors to meld perfectly.
- → What is a good accompaniment for this stew?
Serve with crusty bread or flatbread, and a squeeze of lemon can brighten the flavors just before eating.
- → Can the pasta be substituted or omitted?
Yes, vermicelli or small soup pasta adds texture but can be replaced or skipped according to preference.