Chorba (شوربة) is a thick tomato soup typical of North African cuisine. Chorba is considered a typical Tunisian soup, but very similar versions exist in other Maghreb countries, such as Algeria and Libya. Chorba is often served as a starter during Ramadan, eaten after sunset to break the fast.
The base of chorba is tomatoes and broth, to which various types of vegetables and legumes (chickpeas, lentils) are added. A typical ingredient is “frik” (cracked wheat). The soup is flavored with a wide range of spices, including cumin, ground cinnamon, ground ginger, turmeric, or harissa. This gives chorba its bold flavor.
Before serving, the soup is often topped with fresh cilantro or parsley. Chorba is traditionally served with pieces of meat and vegetables, and fresh bread (e.g., local khobz bread). However, entirely meatless versions are also common.
Chorba is a highly versatile soup, and it tastes slightly different depending on the cook. Some people prefer to use crushed wheat, others small vermicelli noodles, or pasta similar to Italian “rice” orzo. I’ve always received this soup as a complimentary appetizer with my main dish.
Bon appétit!
