Algerian White Chicken Vermicelli Soup (Chorba Beida)
| Algerian Cuisine Chorba Beida (Arabic: شربة بيضاء, meaning "white soup"), also known as "jari beida", is a traditional Algerian soup characterized by its pale broth, delicate flavor and velvety texture. It is typically prepared with chicken, onion, chickpeas, and vermicelli and is finished with a mixture of egg yolk and lemon juice, which gives the soup its distinctive creamy consistency. Chorba beida is especially associated with the city of Algiers and is commonly served during Ramadan or on special family occasions. Regional and household variations exist, with some recipes incorporating
Source and licence
"Algerian White Chicken Vermicelli Soup (Chorba Beida)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Algerian_White_Chicken_Vermicelli_Soup_(Chorba_Beida), revision 4641207), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Algerian_White_Chicken_Vermicelli_Soup_(Chorba_Beida)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
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What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 500 g chicken (thighs, drumsticks or breast) (cut into pieces)
- 1 large onion (finely chopped)
- 1 tbsp neutral oil
- 1 tbsp butter or smen
- 1 cinnamon stick
- ½ tsp ground white pepper
- Salt (to taste)
- 1 L water or chicken stock
- 1 handful chickpeas (soaked overnight)
- 50 g vermicelli
- 1 egg yolk
- Juice of 1 lemon
- 2 tbsp parsley (finely chopped)
Method
- Heat the oil and butter (or smen) in a large pot over medium heat.
- Add the onion and cook until translucent.
- Add the chicken, cinnamon stick, white pepper and salt. Cook for several minutes, stirring occasionally, until the chicken is lightly browned.
- Pour in the water or chicken stock and add the soaked chickpeas.
- Bring to a boil, then reduce the heat, cover and simmer for 40–50 minutes or until the chicken is tender and the chickpeas are cooked.
- Remove the chicken from the pot. Discard the bones and shred the meat into small pieces.
- Add the vermicelli to the broth and cook for 5–7 minutes until tender.
- In a bowl, whisk together the egg yolk, lemon juice and parsley.
- Gradually add a ladleful of hot broth to the egg mixture while whisking continuously.
- Reduce the soup to very low heat and slowly stir the egg mixture into the pot.
- Return the shredded chicken to the soup and stir well.
- Serve immediately.