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This is a great dish of meat and vegetables cooked in a tasty spicy broth.



Algerian Chorba

0 from 0 votes
Course: Casseroles & Stews
Author: The Cook


  • 300 - 500 g beef, cubed
  • 3 tablespoon olive oil
  • 1 small tub tomato paste
  • ½ cup vermicelli pasta
  • 2 medium onion, chopped
  • 3 medium potatoes, chopped
  • 2 sticks celery, chopped
  • water
  • 3 carrots, chopped
  • 2 courgettes, chopped
  • 1 turnip, chopped
  • 2 to matoes, chopped
  • fresh coriander (cilantro) leaves, chickpeas <em>(optional)</em>
  • salt and pepper
  • harissa
  • ground coriander
  • caraway
  • ground cinnamon


  • In a casserole dish or frying pan, brown the beef in the oil. Add the vegetables, mix well. Add tomato paste, spices, harissa and coriander leaves. Cover with water and leave to simmer for about 45 minutes.
  • After simmering, sieve soup, reserving the liquid. Return cooked meat to the fry pan. Add reserved liquid. Before serving, add pasta and cook for approx. 7 minutes. Present with some coriander leaves and orange.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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