Tomato and Vermicelli Soup (Chorba)
Let me share a family secret with you. A light, fast, and comforting tomato-based soup thickened with thin vermicelli noodles and flavored with fresh cilantro. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Ingredients
- Tomatoes (grated or pureed)
- Vermicelli noodles
- Onion
- Garlic
- Cilantro
- Ginger
- Olive oil
Step-by-Step Instructions
Prepare the ingredients
What makes this dish a true Masterpiece?
Start the base
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Add the spices
Sauté grated onion and garlic in olive oil.
Cook to perfection
Add the tomato puree
Cook to perfection
ginger
Cook to perfection
and water; bring to a simmer.
Cook to perfection
Stir in the vermicelli noodles and cook for a few minutes until tender.
Cook to perfection
Garnish generously with fresh cilantro before serving.
Cook to perfection
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
One Tip That Actually Matters
Toast your whole spices in a dry pan for 30 seconds before you grind them. It opens them up. The difference in flavor is not subtle.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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About This Recipe
This dish is a labor of love, but honestly, that's the secret. The slow simmer is what makes everything tender and lets those spices really sing. Take your time with it—it's worth every minute.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Nutrition (Per Serving)
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