Algerian egg and lemon soup

Shorba Beida

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This egg and lemon soup is enriched with chick-peas.


  • 2-3 chicken breasts
  • 1 large onion, chopped
  • 125 g (4


Put the chicken breasts in a large saucepan with the onion, chick-peas and water. Bring to the boil, remove any scum, and then add the cinnamon and pepper to taste. Simmer, covered, for 1 hour or until the chick-peas are soft. Take the chicken out of the soup and remove the skin and bones if you wish. Return to the soup and add salt to taste and the vermicelli and cook for 10 minutes longer. Ad