Capellini and Vegetables (Chorba bil Matisha)
It is common with traditional recipes that each household has a secret way to get to the final dish. The same goes for the Chorba. It is an Algerian dish commonly used to break the fast during Ramadan. You may find recipes with meat, beans and a variety of other vegetables; feel free to explore your way through it and come up with your own special variation!
1 large onion
4 whole cloves
6 cups vegetable broth
2 lbs butternut squash
4 stalks celery
2 cans diced tomatoes
2 tbsp cilantro
1/4 tsp turmeric
1/4 cup capellini
1 cup milk
salt & pepper to taste
1 large lemon
- Cut the butternut squash in cubes
- Chop the celery stalks in pieces around the same size as the squash
- Finely chop the cilantro
- Break the Capellini
- Cut the lemon in wedges
1. Stud the onions with the cloves.
2. Line a large pot with a little olive oil, heat it well and add the squash, celery, tomatoes, cilantro and turmeric. Saute until they cook slightly.
3. Add the broth and cover. Once brought to a boil, reduce the heat to medium and cook until the vegetables are tender (this should take around 40 minutes).
4. Discard the onion and puree the soup in a blender.
5. Return soup to the fire and add the pasta. Simmer for 8 minutes or until the pasts is cooked.
6. Thin with the milk and bring to a boil to ensure it is piping hot for your guests. Season with salt and pepper.
*Serve with lemon wedges.