Chorba is a traditional North‑African soup that dates back to Ottoman times, originally served to travelers and during Ramadan as a nourishing, warming dish. It reflects the region’s love for aromatic spices, legumes, and hearty grains, making it a staple in Algerian, Tunisian and Moroccan households.

In Algeria, chorba often features lamb and a generous amount of fresh herbs, while Tunisian versions may add harissa for heat. Moroccan chorba sometimes includes preserved lemons and a different spice blend, such as cumin and ginger. Each region adapts the base broth to local tastes and available ingredients.

It is traditionally served hot in shallow bowls, accompanied by crusty bread or flatbread for dipping. In many households, a drizzle of olive oil and a sprinkle of fresh cilantro are added just before eating, and the soup is often enjoyed as a starter or a light main course.

Chorba is frequently prepared for Ramadan Iftar meals, during family gatherings, and at festive occasions such as weddings or Eid celebrations, where its comforting warmth and nourishing ingredients are especially appreciated.

Authentic chorba uses lamb or beef, chickpeas, cracked wheat (fric), fresh cilantro, parsley, and the spice blend ras el hanout. Substitutes like chicken, canned chickpeas, or bulgur can be used, but they alter the traditional flavor profile and texture.

Chorba pairs beautifully with couscous salads, grilled kebabs, or a simple side of zaalouk (eggplant salad). A fresh mint tea or a glass of chilled ayran also complements the soup’s spices.

Its combination of tender meat, protein‑rich chickpeas, and nutty cracked wheat creates a balanced, filling meal. The use of ras el hanout and a cinnamon stick adds a distinctive aromatic depth not found in many other soups.

Common errors include over‑processing the onions into a puree, letting the meat stick to the pot by not stirring enough, adding too much water which dilutes flavor, and forgetting to rinse the fric, which can make the soup gritty.

A whole cinnamon stick releases its flavor slowly during simmering, giving a subtle warm note without the gritty texture of ground cinnamon, which can cloud the broth.

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