Chorba with meat


  • 250 g of lamb neck
  • 1 yellow onion
  • 2 tablespoon(s) of olive oil
  • 1 zucchini
  • 2 carrots
  • 1 turnip
  • 2 potatoes
  • 1 stalk of celery with leaves
  • 150 g of peas
  • 100g canned chickpeas
  • 400 g canned crushed tomatoes
  • 1 teaspoon(s) of paprika
  • 1 teaspoon(s) of ras el-hanout
  • 1 stick of cinnamon
  • 1 bunch of coriander
  • 1/2 bunch of mint
  • 50 g tomato paste
  • 70 g of vermicelli
  • 1 lemon


  1. Cut the meat into pieces that are not too large. Peel and slice the onion. Peel and cut the vegetables into medium-sized pieces. In a casserole dish, brown the meat in hot olive oil on all sides for 6 minutes. Add the onion and continue caramelizing for 5 minutes.

  2. Then add the rinsed and drained chickpeas, tomatoes and vegetables (except the peas) and brown again for 5 minutes. Finally add the spices, chopped coriander and mint (reserve a few stalks for dressing), salt and pepper with a grinder. Sprinkle with 2l of water, add the tomato paste and simmer for 40 minutes. 10 minutes before the end of cooking add the vermicelli and peas.

  3. Serve hot, sprinkle with coriander and fresh mint and serve with a lemon wedge.

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