Algerian vermicelli soup: the traditional recipe.

Discover this recipe for vermicelli soup. This dish is emblematic of North African cuisine and is very easy and quite quick to prepare. Tasty and hearty, this traditional soup is rich in flavor, thanks to the multitude of ingredients and spices that make it up. It is essential for the meal during Ramadan and is particularly served as a hot starter.

Ingredients

250 Bone-in lamb meat

2 Onion

3 Tomato

1 Coriander

1 Flat-leaf parsley

2 Celery (stalks and leaves)

2 Carrot

1 Peas

2 Tomato paste

¼ Clarified butter

1 pinch Salt

1 Black pepper

1 Turmeric

1 pinch Saffron

½ Paprika

1 Ground ginger

1 Ras el hanout

1 dash Oil

Directions

Preparation of the ingredients Cut the meat into small pieces and sauté in a little oil. Blend the onions, tomatoes, parsley, coriander, and celery. Add this to the meat and let it cook. Then add a few small pieces of celery (only the stalk). Next, add the carrots cut into small cubes. And the spices. Stir.

Cooking Pour 75 cl of water, add the broth cube, the tomato paste, and then the peas. Cook for 20 minutes.

Dressing 10 minutes before the end of cooking, add the clarified butter and a bit of chopped flat-leaf parsley. Add the angel hair pasta and finish cooking for 1 minute while stirring. At the moment of tasting, add a few drops of lemon juice.

Nutrition Facts

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Algerian vermicelli soup: the traditional recipe.