In Algeria, the soup is the queen of the table during the holy month of Ramadan. It’s a must have every single day!
Chorba langues d’oiseaux is one of the soups choices, it is healthy, easy to make and absolutely delicious!
Algerian Orzo Soup – Chorba Langues d’ Oiseaux
Ingredients
- 1 lb beef in bone
- 1 medium tomato
- 1 medium onion, finely chopped
- 1 medium zucchini
- 1 medium carrot
- 2 cloves garlic, minced
- 1 cup chickpeas soaked overnight, washed and rinsed
- 1/2 cup orzo pasta
- 1 small stick cinnamon
- 1/2 tsp ginger powder
- 1 tbsp olive oil
- 1 tbsp ghee
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/4 tsp coriander powder
- 1/4 tsp cumin
- 2 to 3 leaves fresh mint, chopped
- 1/4 bunch of Parsley
- 2 celery stalks with leaves
- About 5 cups boiled water
- Salt, pepper to taste
Instructions
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Put the olive oil and ghee in a saucepan over medium heat.
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Add the chopped onion, minced garlic, meat pieces, salt, pepper, paprika, cumin, coriander, cinnamon stick, ginger powder, tomato paste, mint leaves and the 1/4 bunch of parsley.
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Add the carrot, zucchini, chickpeas and celery stalks. Reduce the heat to medium low and let cook for a good 10 minutes.
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Put the tomato in a boiling water for few minutes. Peel it and purée it.
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Add the puréed tomato to the rest of the ingredients in the saucepan.
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Pour about 5 cups boiled water in the saucepan and increase the heat to high until the sauce starts to boil, then reduce the heat to medium.
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Let cook for about 30 minutes.
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Take out the parsley and celery stalk and discard them.
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Take out the carrot and zucchini and purée them, then pour the purée back in the saucepan.
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Check the seasoning and add salt if needed.
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Add the Orzo (French Langues d’oiseaux).
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Let cook for about 10 minutes, then turn off the heat.
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Sprinkle with chopped cilantro.
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Enjoy.