Algerian Chorba Beïda, is a fragrant soup from the city of Algiers (Algeria) and served during the Ramadan month. Made with few ingredients but always with chicken. His particularity is the addition of the egg yolk into the soup at the end of the cooking.
The egg yolk brings the white color to this soup, hence the name of this Chorba.
Chorba means soup in Arabic language, Beïda means white and also Beïd means eggs in Arabic language.
- 1/2 chicken cut in pieces (keep the neck for the taste)
- Handful of chickpeas (soaked overnight)
- 4 tablespoons of sunflower oil
- 1 brown or white onion (finely chopped)
- 1 bouquet of parsley (finely chopped)
- Black pepper
- 1/2 Teaspoon of cinnamon
- 1 Egg wolk
- Handful of angel hair vermicelli
- 1 Lemon
- 1 Liter and half of warm water or vegetable stock
- In a large pot add the sunflower oil and the chopped onion over a medium heat.
- Add the chicken, the salt, the black pepper and the cinnamon.
- Sauté a few minutes.
- Add the chopped parsley and the chickpeas .
- Mix all the ingredients together to allow the spices and the flavors to release together.
- Pour the warm water or vegetable stock, simmer for 30 minutes.
- Meanwhile, in a small bowl mix the egg yolk with 3 tablespoon of the soup and set aside.
- Add the angel hair vermicelli into the soup and reduce the heat.
- Simmer until the vermicelli are al dente (more or less depending of the quality of your vermicelli).
- Pour the mixture of the egg yolk and simmer for about 5 minutes.
- Serve hot, garnish with chopped coriander leaves and squize a little of lemon on the top.
This soup is served with Khobz Edar (homemade bread) or with Bourek!