Chorba Beida (شربة بيضاء (chorba beida))
Overview
Chorba beida, meaning white soup, is an Algerian chicken soup known from Algiers and other northern cities. Chicken is cooked with onion, chickpeas, cinnamon and white pepper to make a pale, fragrant broth, without the tomato used in many other Algerian chorbas. Thin vermicelli is cooked in the broth, and at the end egg yolk beaten with lemon juice is stirred in, giving a silky texture and a fresh, tangy taste. Chopped parsley finishes the bowl. It is served for Ramadan and at family celebrations, and it is gentle enough for children and the elderly.
History
Chorba beida is part of the urban cuisine of Algiers, which was shaped by Andalusian, Ottoman and local Berber traditions. The egg and lemon finish is found in many soups around the Mediterranean. Families often serve it in Ramadan alongside the red chorba frik, offering a lighter choice at the evening meal. Recipes vary slightly between families, with some adding meatballs or almonds for special occasions and weddings.
Main ingredients
Chicken, vermicelli, chickpeas, onion, egg yolk, lemon and cinnamon. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~65 min
Ingredients
- 1 kg chicken pieces
- 1 onion, grated
- 100 g cooked chickpeas
- 80 g vermicelli
- 2 egg yolks, juice of 1 lemon
- cinnamon stick, white pepper, parsley
Allergens: Contains: Gluten, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Cook the chicken with onion, cinnamon, pepper and butter, then add 2 l water and simmer for 30 minutes.
- Add chickpeas and vermicelli and cook for 8 minutes.
- Whisk yolks with lemon and a ladle of broth, then stir in off the heat.
- Add shredded chicken and parsley and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.