Month: May 2019

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Algerian White Soup – Chorba Bayda

Chorba Bayda ( Arabic ุดูˆุฑุจุฉ ุจูŠุถุงุก ), also spelled chorba Beida is a white chicken soup that contains mainly chicken, chickpeas and perfumed with cinnamon.

This soup is one of the soups present on the Algerian Ramadan table. The add of the egg mixture at the end of cooking, makes this soup white.

Chorba Bayda with a little lemony taste, doesn’t require much ingredients. it is light, easy to make and delicious.

Chorba Bayda is served with a good homemade bread (or any other type of bread) or Bourek ( different types).
Please check the Video here: https: https://youtu.be/xxAh6_2ar70

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Algerian White Soup – Chorba Bayda

Course Soup
Cuisine Algerian
Keyword Chorba Bayda, Chorba Beida
Prep Time 15 minutes
Cook Time 45 minutes
Author LDS’s Mom

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ghee
  • 2 chicken pieces (any type)
  • 1 lb chicken breast, cut small
  • 1 small onion, finely chopped
  • 1 cup chickpeas, soaked overnight, washed and rinsed
  • ยผ cup vermicelli
  • 1 stick cinnamon
  • 1 tbsp parsley, finely chopped
  • salt, pepper to taste
  • Hot water (about 4 to 5 cups or more)

For the egg mixture

  • 1 egg yolk
  • 1 tbsp lemon juice
  • 2 tbsp finely chopped parsley

Instructions

  1. Place the ghee and olive oil in a large saucepan, over medium heat.

  2. Add the cinnamon stick, the chopped onion, 1 tablespoon of parsley and the chicken.

  3. Add salt, pepper and let it cook for a good 10 minutes. You may need to add a little bit of hot water if the chicken starts to burn.

  4. Add the chickpeas and cook for 2 to 5 minutes, then cover with hot water.

  5. Increase the heat to high until the soup starts to boil, then reduce to medium.

  6. Let cook covered for about 30 to 35 minutes or until the chickpeas and chicken are cooked.

  7. Once the chicken is cooked, take it out from the soup and debone it, then shred it.

  8. Put back the shredded chicken in the soup.

  9. Add vermicelli and stir it in. Let cook for about 2 to 3 minutes.

  10. Prepare the egg mixture by taking 1 ladle of the sauce. Pour it in a small bowl.

  11. Add to it parsley, lemon juice and egg yolk.

  12. Mix everything quickly in that small bowl and slowly pour the mixture in the saucepan. Stir for about 2 minutes and turn off the heat.

  13. Serve.

Recipe Notes

  • If you like more lemon juice in your soup, add more to the egg mixture.
  • If you use canned chickpeas, add it at the end of cooking.
  • ย if you want to make Chorba Bayda ย in no time, use canned chickpeas and chicken breast only ( cut small).
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Algerian Sweet-Qalb Ellouz

Qalb Ellouz, also called Chamia, is an Algerian pastry that is very popular during the holy month of Ramadan.

It is basically made of coarse semolina, sugar, rose water, almonds and sugar syrup. Qalb Ellouz (Arabic ู‚ู„ุจ ุงู„ู„ูˆุฒ. ) means the heart of almonds because usually the filling is made mostly of almonds and it is decorated with almonds in the heart or the middle of each piece of the pastry.ย 
Qalb Ellouz is usually made of almonds filling or without any filling. You can make Qalb Ellouz with roasted peanuts filling and the result will be excellent.ย 

On the first day

The day before making the Qalb Ellouz, mix with your fingers the semolina, sugar and melted Ghee or butter until everything is well incorporated ( don’t knead), then sprinkle with 1/2 cup of water and rose water mixture. Cover with plastic wrap  and refrigerate.

On the second day
The next day leave the bowl with semolina mixture at room temperature for about 30 minutes and prepare the syrup by  putting water, sugar, lemon juice in a saucepan over medium heat.  Bring to a boil, then let simmer for about 15 minutes. Add rose water and take the syrup off the heat. Let cool.

Prepare the filling by mixing, in a large bowl the ground almonds, sugar, cocoa powder. Sprinkle with rose water (1 tablespoon at the time) and workout the mixture with hands until the sugar dissolves and the mixture gets together.
Get back to the semolina mixture and gently mix with fingers to separate the semolina grains. Sprinkle with the remaining 1/2 cup water and rose water mixture. Mix again with fingers without kneading.
Place 1/2 the semolina mixture in a buttered pan ( I have used 9 x 12 inch baking dish) and spread evenly.
Put the filling mixture on top and try to spread it evenly..
Top the filling with the 1/2 of semolina mixture. Try to gently smoothen the surface.
Use a knife to cut the Qalb Ellouz into pieces without going all the way to the bottom of the pan, then place an almond in the center of each piece.
Brush the top of Qalb Ellouz generously with melted ghee or butter.

Bake in a 350 ยฐF preheated oven for about 1 hour ( depending of your oven). You may need to place under the broiler for the last few minutes until golden brown.
Once the Qalb Ellouz is out of the oven, immediately pour all the syrup slowly on top. Don’t worry it may seem that itโ€™s too much syrup but itโ€™s going to be completely absorbed.
cover the Qalb Ellouz with aluminum paper and let it absorb the syrup for 24 hours if you can resist (in the fridge).

On the third day

Cut the Qalb Ellouz and enjoy it.
5 from 9 votes
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Algerian Sweet-Qalb Ellouz

Course Dessert
Cuisine Algerian
Keyword Qalb ellouz
Prep Time 40 minutes
Cook Time 1 hour
Servings 15
Author LDS’s Mom

Ingredients

For the dough

  • 4 cups coarse semolina
  • 2 cups granulated sugar
  • 1 cup ghee or unsalted butter, melted plus ยผ cup for brushing plus more for greasing the pan
  • 1 cup of water and rose water mixture (ยพ cup water +ยผ cup rose water), divided

For the filling

  • 1 1/2 cups ground almonds
  • 1/2 cup granulated sugar
  • 1 tbsp cocoa powder
  • About 1/4 cup Rose water(more or less)

For the syrup

  • 4 cups water
  • 2 cups granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp of rose water

Garnish

  • ยฝ cup or less whole almond

Instructions

  1. On the first day or the day before baking the Qalb Ellouz, you need to mix the semolina, sugar and melted butter or ghee. Rub the mixture between hands until everything is well incorporated.

  2. Mix the water and rose water (1 cup total) and sprinkle the semolina with ยฝ the cup only. Gently mix with fingers (donโ€™t knead) and place the semolina mixture in a bowl covered with plastic wrap and refrigerate for few hours, preferably overnight.

  3. The second day, leave the bowl with semolina mixture at room temperature for about 30 minutes.

  4. Prepare the syrup by putting water, sugar, lemon juice in a saucepan over medium heat.

  5. Bring to a boil, then let simmer for about 15 minutes. Add rose water and take the syrup off the heat. Let cool completely.

  6. Prepare the filling by mixing, in a bowl the ground almonds, sugar, cocoa powder. Sprinkle with rose water(a little at the time) and workout the mixture with hands until the sugar dissolves and the mixture gets together.

  7. Dump the semolina mixture in a large shallow dish. Mix with fingers to separate the grains( some semolina absorb all the liquid and some donโ€™t).

  8. Sprinkle little by little with the remaing ยฝ cup of a mixture of water and rose water. Mix gently with fingers(don't knead).

  9. The semolina mixture gets together and resembles a wet sand. Divide the semolina mixture in half.

  10. Grease a baking dish or pan ( I have used a 9 x 12 inch baking dish) with butter.

  11. Place half of the semolina mixture in the baking dish.

  12. Gently spread it with fingers to make the surface even.

  13. Place the filling mixture on top and gently spread it evenly over the semolina mixture.
  14. Place the rest of the semolina mixture on top of the filling. Spread it evenly and smooth out the surface with your hands.
  15. Use a knife to cut the Qalb Ellouz into pieces without going all the way to the bottom of the pan.

  16. Garnish each piece with an almond in the center.

  17. Brush the top of Qalb Ellouz generously with melted butter or ghee.

  18. Bake in a 350 ยฐF preheated oven for about 45 minutes to 1 hour or until golden. You may need to place under the broiler for 2 to 3 minutes (on low).

  19. Once the Qalb Ellouz is baked, immediately pour slowly the cold syrup all over its surface.

  20. Let cool a little bit then cover with aluminum paper and let the Qalb Ellouz absorb the syrup preferably 24 hours in the fridge(if you can resist).

The third day, cut and serve with coffee or tea.

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