Chorba Mauritanienne
The Quirky Foodster Team
Ingredients
- Lamb, cut into small pieces — 400 g (14 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Carrot, diced — 1
- Vermicelli or broken pasta — 1/2 cup (60 g / 2 oz)
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
- Chopped parsley or coriander, to garnish
Method
- Heat the oil in a large pot and brown the lamb pieces on all sides.
- Add the onion and cook until softened.
- Stir in the tomato paste, chopped tomatoes, cumin and paprika, cooking for 5 minutes.
- Add the water, bouillon cube and carrot, then bring to a boil and simmer for 40 minutes until the lamb is tender.
- Add the vermicelli and cook for a further 8–10 minutes until tender.
- Season with salt and pepper and garnish with chopped herbs before serving.
Introduction: A warming, lightly spiced lamb and vegetable soup, thickened with a touch of tomato and vermicelli, often served to break a fast or start a meal.
Cultural Background: Chorba belongs to a wide family of Maghrebi and Saharan soups, and the Mauritanian version reflects the country’s blend of Arab-Berber and West African influences, commonly prepared during Ramadan evenings and family gatherings alike.
Tips: Simmer the lamb long enough to become tender before adding the pasta, so it doesn’t overcook. Adjust the thickness of the soup with extra water if it becomes too thick after the pasta is added.
Variations: Add chickpeas for extra heartiness. Use beef in place of lamb if preferred.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the soup has thickened too much.
Nutrition: Per serving (approx.): 280 kcal, 20 g protein, 12 g fat, 22 g carbohydrate.
FAQs:
Q: Is chorba always eaten during Ramadan?
A: It is especially popular then to break the fast, but it is
Q: Can I substitute rice for vermicelli?
A: Yes, a small amount of rice can be used instead, added a
- Lamb, cut into small pieces — 400 g (14 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Carrot, diced — 1
- Vermicelli or broken pasta — 1/2 cup (60 g / 2 oz)
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
- Chopped parsley or coriander, to garnish
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