Ingredients
-
4
-
1
-
200
-
2 1/2
-
2
-
1/2
-
1
-
1/4
-
2 - 3
-
1 1/2
-
-
-
-
-
Directions
Shorba Baidha – Algerian Chicken Soup , Shorba Baidha, literally means white soup It is a classic soup in Algeria & is extremely simple to make The subtle flavours work well together to make a delcious, light soup I have to say this is one of my all time favourite soups It’s great all year round but especially loved during Ramadan or to eat when you are feeling ill It is the egg yolk that makes this soup white so don’t leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube , My husband is all Algerian recipes only, this recipe was really easy and it turned out great! Unfortunately my chicken wasn’t really flavorful and my bouillon cubes where not very strong so we added cumin and less water and it was perfect! Love it, thanks so much, I made this for Ramadan and everyone loved it
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Steps
|
1
Done
|
In a Large Pot Gently Fry the Onion in the Olive Oil. Add the Chicken & the Cinnamon Stick & Fry For 8 Minutes, Turning the Chicken Around to Seal. |
|
2
Done
|
Add the Water & Some Salt & Pepper to Taste. Cover & Simmer For 1 Hour and 15 Minutes on a Medium Heat. |
|
3
Done
|
Remove the Chicken from the Bones & Place the Chicken Back in the Pot. |
|
4
Done
|
Add the Chickpeas to the Pot & Simmer For Further 10 Minutes Covered. |
|
5
Done
|
Check the Seasoning & Adjust If Required. Add the Rice & Cover & Cook For 15 Minutes. |
|
6
Done
|
Add More Water & Adjust Seasoning or Simmer Uncovered If the Soup Is Too Concentrated or Too Watery. |
|
7
Done
|
Finally, Mix the Egg Yolk With the Lemon Juice. Add a Few Tsp of the Soup to the Mix & Whisk Then Add the Egg Mixture to the Pot in a Thin Steam, Stirring Continuously. Cook For 1 Minute Then Add the Parsley & Take Off the Heat. |
