Chorba is a traditional soup from North Africa. It is rich and complete, which makes it a particularly popular dish when breaking the Ramadan fast. Brown 300 grams of boneless lamb in a little olive oil then add 2 onions, 2 stalks of celery and 4 peeled and crushed tomatoes. Leave to cook for 10 minutes then add a mixture of spices (turmeric, paprika, ginger, ras-el-hanout), 3 liters of vegetable broth and 2 tablespoons of tomato puree. Cook for about 2 hours then add 200 grams of vermicelli and cook for a few minutes. Just before serving, add a bunch of cilantro and a bunch of chopped parsley. Serve this soup piping hot.
Bricks are kinds of small puff pastry made from sheets of brick, a light and crispy dough. They are an excellent starter during a Ramadan meal. You can stuff them with the ingredients of your choice:meat, vegetables, eggs, cheese, potatoes… Once you have filled them, fold them up (in a triangle, in a cylinder…) and cook them either frying, or in the oven after brushing them with a little oil. Serve immediately with a green salad.
The tajine is also one of the star dishes of Ramadan menus. Like couscous, it is a North African specialty. With lamb, veal, chicken, turkey… there are many tagine recipes. One of the most classic is the chicken tagine with candied lemon. Brown your chicken pieces first and then set them aside. Replace them with 1 minced onion, 1 candied lemon cut into small cubes, and spices (cinnamon, saffron, ginger, etc.). Return the chicken and cover with water. Bake for about 45 minutes.
