Shorba 'M'katfa' - Vermicelli Soup

A vibrant red soup with vermicelli.

The soup is normally made using M'katfa (Algerian Arabic) - a handmade pasta shaped into little strands.

For a first experience of this soup I've adapted a recipe that uses store bought vermicelli.

I'm sold on the flavour and textures of this soup and although I was dubious about the peas they bring a nice sweetness that counteracts some of the sharpness coming from tomatoes and lemon juice.

I made it for lunch but liked it enough I had another bowl for dinner.

 I'll be rolling up my sleeves soon enough to have a go at making my own M'katfa, In shaa Allah.

Shorba M'katfa

Recipe slightly adapted from La Petite Paniere

Serves: 4

Skill level: easy

Preparation time: 10-15 minutes

Cooking time: 40 minutes

Total time: 1 hour 10 minutes

Ingredients

2 tablespoon olive or sunflower oil

250 grams halal lamb *optional, chopped into small pieces

1 brown onion, finely chopped

small bunch coriander, finely chopped

salt and black pepper (i started with 1tsp S 1/4 tsp P and adjusted at end of cooking)

1 tablespoon red sweet paprika

1 teaspoon harissa paste

400 gram / 14 oz tin plum tomatoes or 240 grams fresh, peeled - blended

1 litre / 4 cups water

1 medium carrot, coarsely grated

1/2 a 400 gram / 14 oz tin organic chickpeas or 60 grams / 2.1 oz dry soaked overnight

125 grams / 4.4 oz green peas (i used frozen petite pois)

50 grams / 1.8 oz fine vermicelli

To finish/garnish *optional

coriander leaves

lemon juice

Method

1. In a large pan over medium heat add oil, wait a minute then add onion, meat, salt, pepper, harissa, paprika and coriander. Stir ingredients together, cover and cook for 5 minutes, stirring every other minute.
2. Add blended tomatoes, water and if using add soaked chickpeas now. Bring to boil, cover, reduce heat till you get a steady simmer. Cook for  20 minutes.
3. Add grated carrot, if using tin chickpeas add these now. Cover & cook for 10 minutes.
4. Add peas, cover and cook for l0 more minutes. Turn off heat and add in vermicelli that you have crushed with your hands. Cover and leave for 20 minutes until vermicelli is cooked. 
5. If you like serve with a squeeze of lemon and some more coriander leaves to garnish.

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