Pin It The first time I made chorba, my Algerian neighbor stopped by mid-afternoon with a knowing smile and said, "You're making it, aren't you?" She could smell the cumin and cinnamon from her garden. That soup taught me that North African cooking isn't about following rules—it's about the way warmth builds in layers, the way a kitchen fills with something that feels like home before you've even tasted it. Now, whenever I need comfort or want to gather people around a table, this is what I reach for.
I made this for a dinner party on a chilly evening last October, and watched people slow down their usually hurried pace as they lifted spoonful after spoonful. Someone asked if I'd studied cooking in Algeria, and I laughed—the only thing I studied was how to listen to my neighbor's instructions and trust my nose. That night, the pot emptied before dessert was served.
Ingredients
- Lamb shoulder, 500g cut into 2cm cubes: This cut becomes impossibly tender over the long simmer, and the fat renders into the broth beautifully. Avoid lean cuts; they'll dry out.
- Onion, 1 large: The foundation of flavor—chop it fine so it melts into the base rather than staying visible.
- Carrots and celery, 2 each: These build sweetness and body; don't rush the softening step or they'll taste raw against the spices.
- Potato and zucchini, 1 each: The potato thickens the broth subtly, while zucchini adds a delicate finish near the end.
- Tomatoes, 1 large fresh plus 400g canned: Fresh tomato goes in early, canned at the midpoint so neither loses its character to the long cook.
- Tomato paste, 2 tbsp: This is your secret weapon for depth; bloom it in the spices before adding liquid so it loses any metallic edge.
- Fresh coriander and parsley, 1 bunch each: Reserve half for garnish so you get both cooked green warmth and bright fresh notes at the table.
- Cumin, coriander, paprika, cinnamon, black pepper, turmeric, and chili flakes: Each spice matters; this blend is the soul of the dish, and whole spices toasted separately would be richer, but ground spices bloom quickly here.
- Olive oil, 2 tbsp: Good oil makes a difference in the browning—it's the only fat, so don't skimp.
- Water or low-sodium beef stock, 1.5L: Stock adds richness, but water lets the spices sing clearly; choose based on your mood.
- Vermicelli or small soup pasta, 60g: Add it late so it doesn't turn to mush; this texture contrast is essential.
Instructions
- Sear the lamb until golden:
- Heat the oil over medium until it shimmers, then brown the lamb on all sides without crowding the pot—about 5 minutes total. You want color and flavor, not steam.
- Build your aromatics:
- Add onion, garlic, carrots, celery, and potato to the lamb, stirring every minute or so until the vegetables soften at their edges but stay whole. This takes about 5 minutes and fills the kitchen with an almost peaceful fragrance.
- Wake the spices:
- Stir in the tomato paste first, coating everything, then add your cumin, coriander, paprika, cinnamon, pepper, turmeric, and salt. Cook for 2 minutes while stirring so nothing sticks—you'll notice when the kitchen gets even more fragrant, that's when you know it's right.
- Add your tomatoes and zucchini:
- The fresh tomato and canned tomatoes go in along with the zucchini. Stir to combine, scraping the bottom so nothing browns further, just softens into the base.
- Simmer long and low:
- Pour in your water or stock, bring to a boil, then cover and reduce heat to low. Let it bubble gently for about 1 hour, skimming any foam that rises in the first 15 minutes—this keeps the broth clear and refined.
- Finish with pasta and herbs:
- Stir in the vermicelli and simmer uncovered for 10-12 minutes until the pasta is tender but not mushy. Taste as you go—then stir in your fresh coriander and parsley, holding back the reserved herbs for the table.
- Serve with ceremony:
- Ladle the soup into bowls, top with your reserved herbs, and set a lemon wedge on the rim so people can brighten their own bowls. Hot bread on the side is non-negotiable.
Pin It There's a moment, about 45 minutes into the simmer, when you lift the lid and the steam rises and you remember why you started cooking in the first place. This soup made me understand that Algerian food is about patience rewarded, about time spent slowly building warmth instead of rushing toward a finish line.
The Soul of North African Cooking
Chorba isn't a recipe so much as a philosophy—every ingredient serves a purpose, nothing is wasted, and the whole is always warmer than its parts. The spices here aren't about being exotic or showing off; they're about creating a flavor profile that soothes and satisfies in equal measure. When you taste the finished soup, you'll notice how the cinnamon hides until you're not looking for it, how the turmeric whispers rather than shouts, and how the cumin ties everything together like an old friend who knows exactly what to say.
Variations Worth Exploring
This recipe is forgiving enough to bend without breaking. Some cooks add chickpeas for extra protein and earthiness—add them about 20 minutes before the pasta so they warm through but keep their texture. Others swap the lamb for chicken thighs, which cook in 40 minutes instead of 60 and taste like a gentler, lighter version of the same comfort. I've even made it vegetarian by doubling the tomatoes and adding more chickpeas, and it was still something people asked for seconds of. The framework stays the same; what changes is how you fill it.
Making It Your Own
The most important thing I learned from my neighbor wasn't in her instructions—it was in her willingness to let me taste as I cooked and adjust what needed adjusting. Every stove runs hot or cool, every tomato is more or less acidic, and your palate knows what it wants better than any recipe does. So taste frequently, especially before serving, and add more salt or lemon or a pinch more cinnamon if that's what your kitchen is asking for.
- Serve with crusty bread or warm flatbread to soak up every drop of broth.
- A squeeze of fresh lemon at the table transforms the entire flavor—don't skip this step.
- This soup freezes beautifully for up to three months; add the pasta fresh when you reheat so it doesn't turn to mush.
Pin It Make this soup when you need to slow down, when someone you love is feeling tired, or when a table full of people needs reminding that food is how we care for each other. It never fails.
Recipe FAQs
- → What spices are essential for authentic Algerian Chorba?
Key spices include ground cumin, coriander, paprika, cinnamon, turmeric, black pepper, and optionally chili flakes for heat.
- → Can I substitute the lamb with another protein?
Yes, chicken can be used as a lighter alternative, and chickpeas add protein and texture if preferred.
- → What type of pasta is best for this soup?
Small vermicelli or similar tiny soup pasta works best, cooking quickly and absorbing flavor.
- → How do fresh herbs enhance the dish?
Fresh coriander and parsley added near the end brighten flavors and add a fresh, herbal aroma.
- → What is the best way to serve this soup?
Serve hot with a garnish of fresh herbs and a squeeze of lemon, accompanied by crusty bread or flatbread.
- → Is this dish suitable for a dairy-free diet?
Yes, this preparation contains no dairy ingredients, making it suitable for dairy-free preferences.