Chorba

Ingredients

• 2 tbspolive oil
• 400 g (14 oz)lamb or chicken, cubed
• 1onion, chopped
• 2carrots, diced
• 2turnips, diced
• 1zucchini, diced
• 1 tspras el hanout
• 1 handfulvermicelli or short-grain rice
• 1 handfulparsley, chopped
• 1 1/4 tspsalt

Method

1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add 400 g (14 oz) of cubed lamb or chicken. Stir occasionally until the meat is browned on all sides, which will take on a rich golden color. This step creates a flavorful base for the soup.
2. Add 1 chopped onion to the pot with the browned meat. Stir frequently until the onion becomes translucent and soft, releasing its sweet aroma. This should take about 3-5 minutes, and it will help to deglaze the pot, lifting any flavorful bits stuck to the bottom.
3. Add 2 diced carrots, 2 diced turnips, and 1 diced zucchini to the pot. Sprinkle in 1 teaspoon of ras el hanout. Stir everything together to coat the vegetables and meat with the spices. Pour in enough water to cover the ingredients by about an inch. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes. The vegetables should become tender and the flavors meld into a fragrant broth.
4. After 45 minutes, add a handful of vermicelli or short-grain rice to the pot. Stir to distribute evenly. Continue cooking until the vermicelli or rice is tender and has absorbed some of the broth's flavor, which should take about 10-15 minutes. The soup will thicken slightly as the starches are released.
5. Finish the soup by stirring in a handful of chopped parsley and 1 1/4 teaspoons of salt. Taste and adjust seasoning if necessary. Serve the chorba very hot, allowing the fresh parsley to brighten the dish with its color and fresh aroma.