Algerian Vermicelli and Lamb Soup (Chorba Mketfa)
A red Algerian capital-style soup that brings together lamb, vegetables, and thin vermicelli in a tomato broth, carrying an identity of its own distinct from freekeh soup and white soup.
We serve it at EEINA as a warm, complete dinner dish.
Dip the tomatoes in boiling water for a few moments, then cool, peel, and mash them. The quick blanching loosens the skin easily and gives a smoother puree that dissolves into the broth.
Heat the oil in a large pot and sauté the onion until it wilts, then add the lamb pieces and brown them for a few minutes. Browning the meat builds a brown flavor base that distinguishes the capital-style mketfa.
Add the cilantro, salt, pepper, tomato paste, chickpeas, peas, zucchini, beans, and paprika, and stir the mixture well. Pour in a little water and let it simmer a bit so the flavors blend before adding the full liquid.
Add the tomato puree and the rest of the water and cover the pot, then leave it over low heat for thirty minutes until the meat softens. Make sure the core of the largest lamb piece has reached seventy-one degrees Celsius per the FSIS standard before continuing.
Sprinkle in the thin vermicelli gradually while stirring, lower the heat, and cook for fifteen minutes, stirring from time to time. Adding it gradually prevents the vermicelli from clumping and distributes it through the soup.
Ladle the soup out hot and garnish it with cilantro and lemon juice. The fresh acidity lifts the flavor of the red broth and balances the richness of the meat.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Algerian Vermicelli and Lamb Soup (Chorba Mketfa), and how to fix them:
The vermicelli absorbed the broth. Add hot water gradually until the desired consistency and adjust the salt.
The gentle cooking was not complete. Extend the cooking by ten minutes and make sure the core reaches seventy-one degrees.
The tomatoes are not ripe or the paprika is too little. Add an extra spoon of tomato paste and cook it for a minute.
Keep it in an airtight container for up to three days, and reheat it with a splash of water because the vermicelli absorbs the broth when chilled.
Freeze the broth without the vermicelli for up to two months, and add it fresh when reheating so its texture stays intact.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| lamb | cut beef | 300 g | A leaner substitute with a similar cooking time |
| thin vermicelli | broken rice | 60 g | A gluten-free substitute that gives a satisfying texture |
| zucchini | diced eggplant | 200 g | Gives a tender texture and a close capital-style flavor |
| soaked chickpeas | soaked white beans | 80 g | An alternative legume that adds nearly the same protein |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Chopped lamb | 150 g | 300 g | 600 g |
| Ripe tomatoes | 250 g | 500 g | 1000 g |
| Grated zucchini | 100 g | 200 g | 400 g |
| Green beans | 50 g | 100 g | 200 g |
| Thin vermicelli | 30 g | 60 g | 120 g |
| Warm water | 1000 ml | 2000 ml | 4000 ml |
We add the vermicelli only in the last fifteen minutes; adding it early absorbs the broth and makes the texture thick and heavy.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
