Algerian Soup

It is interesting to note that food says alot about the culture it is embedded within. This Algerian soup, for example, can evoke images of a big pot on the stove, shared with a big group of people, family or friends, un-refined but homey and filling!

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1/2 cup olive oil
1 lb beef
1 lb chicken
1 large onion
1 large potato
1 large zucchini
1 can chickpeas
salt & pepper, to taste
3 tbsp dried mint
6 cups boiling water
1/2 cup fine egg noodles, broken
1 can tomato paste
1/2 cup peas


  • Peel and chop the potato in small irregular pieces
  • Finely chop the onion
  • Cube the zucchini in cubes of about 2cm x 2cm
  • Cut the meat into roughly the same sized cubes (about 4cm x 4cm)

1. In a saucepan, brown the meats in oil.

2. Add onion, potato, zucchini, chickpeas and their liquid, salt, pepper, mint and boiling water.

3. Bring to a boil, then lower the heat and simmer for 30 minutes.

4. Add the egg noodles, cook for 5 minutes.

5. Stir in the tomato paste. Simmer for 10 minutes and serve hot.