Linda’s Algerian Chorba M’katfa and Bourek

January 16, 2016

Algerian Chorba M’katfa and Bourek is a match made in heaven. I am forever grateful to Linda for sharing her recipes.

And this, my friends, is my version. I hope you will like them.

Algerian Chorba and Bourek

Linda @ Petite Panière is one of the few people in the blogging world that I am so blessed to meet. After the first meeting, we became very good friends and some of her recipes became a part of our menu.

Chorba M’katfa is a tomato-based soup with fine vermicelli. This soup screams comfort! It was so delicious and filling. The house smelled really amazing with all that flavors cooking in. I used to dislike coriander, but this soup made me love it! I didn’t know I’d love the smell of coriander that much.  

Algerian Chorba and Bourek

This soup is usually paired with Bourek or bread. Personally, I love it with Bourek. Bourek is some kind of a spring roll. If I am not mistaken, the filling varies from cook to cook. In my version, I use Linda’s beef and egg, and cheese with spinach, with my preferred measurements.

Algerian Bourek uses special wrapper called Dioul.

I say “special” because Dioul sheets are made with semolina and have distinctive smell that makes them so tempting and hard to resist.

Algerian Chorba and Bourek
bourek with beef & egg
bourek with cheese and spinach

I am very proud to say that I’ve been making this combo for over 6 years now. They are usually enjoyed during Ramadan, but I make them even if it’s not. I really love them; I just can’t put everything into words.

Please visit Linda @ Petite Panière for more amazing recipes.

NOTES ON ALGERIAN CHORBA M’KATFA AND BOUREK:

  • The chopped tomatoes don’t have to be pureed in a blender. You can add the canned chopped tomatoes as is if you don’t mind pieces of tomatoes in the soup.
  • The spice level of this soup is just perfect for my taste buds; start with less if you are not a fan of spicy foods.
  • You can use spring roll wrappers if you cannot find Dioul sheets.
  • Make sure to squeeze out the liquid from the frozen spinach. You can also use blanched fresh spinach.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am sharing this amazing combo at WEEKEND POTLUCK #520 | Fiesta Friday #422 |

Print

Algerian Chorba M’katfa (Red Soup with Vermicelli)

A hearty soup full of tomato and coriander goodness. It’s filling, delicious, healthy, and best paired with Bourek.

Course Soup
Cuisine Algerian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Soaking Time 8 hours
Total Time 9 hours 20 minutes
Servings 6
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 100 g dry chickpeas soaked overnight
  • Cooking oil
  • 1 brown onion chopped (see notes)
  • 1 bunch of fresh coriander washed and chopped
  • 1 tsp paprika I used smoked paprika; you can use the sweet kind
  • 1 tbsp harissa use as per your preferred spice level
  • 1 400 g canned chopped tomatoes pureed in a blender (see notes)
  • 750 ml water see notes
  • 250 g zucchini peeled and chopped
  • 50 g fine vermicelli
  • Salt & pepper to taste
  • Lemon to serve
  • Fresh coriander to garnish

Instructions

Preparation:

  1. Soak your chickpeas the night before or 8 hours before cooking. After that, wash and drain the chickpeas. Set aside.

  2. Place the chopped tomatoes in the blender and puree. Set aside. (You can skip the part if you want pieces of tomatoes in the soup, they are soft anyway.)

Cooking:

  1. In a large pot with medium-high heat, add cooking oil.
  2. When the oil is hot enough, add onion; cook until soft. Next, add harissa, paprika and chopped coriander. Stir and cook for about 1 minute.
  3. Add the soaked and drained chickpeas, and the zucchini too.
  4. Pour the pureed tomatoes and water.
  5. Cover and let it boil, and then simmer over low heat for 45 minutes.
  6. When 45 minutes is done, add fine vermicelli. Turn off the heat and cover the pot again; set aside for 20-30 minutes or until vermicelli is cooked.
  7. Season with salt & pepper.
  8. Serve with squeeze of lemon and Bourek.

Recipe Notes

  • The chopped tomatoes don’t have to be pureed in a blender. You can add the canned chopped tomatoes as is if you don’t mind pieces of tomatoes in the soup.
  • The spice level of this soup is just perfect for my taste buds; start with less if you are not a fan of spicy foods.
  • Any kind of onion will do; I just prefer to use brown onions here.
  • I only put 750 ml of water, but you can add up to 1 L. 
  • Best served with bread or Bourek. 

Print

Algerian Bourek (2 ways)

Appetizer made with 2 kinds of filling, wrapped in Dioul sheets. Crunchy, delicious and very hard to resist.

Course Appetizer
Cuisine Algerian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 8-10 Dioul sheets
  • Cooking oil
  • Lemon to serve

Beef & Egg:

  • Cooking oil
  • 2 eggs beaten
  • 1 brown onion chopped
  • 250 g ground beef low fat preferred
  • Half a bunch of fresh parsley roughly chopped
  • Salt & pepper to taste

Cheese & Spinach:

  • 6 squares cream cheese I used Kiri cheese, at room temperature
  • 8 balls of frozen spinach thawed and liquid squeezed out (or about ½ cup of frozen spinach, thawed and liquid squeezed out)

Instructions

Beef & Egg:

  1. In a pan over medium-high heat, add oil. When oil is hot enough, add beaten eggs; stir to cook as per your desired doneness. Remove from the pan and set side.

  2. Using the same pan, add cooking oil. When oil is hot enough, add onion; cook until soft.
  3. Add ground beef; cook until no longer pink. Break down the beef into smaller pieces and continue cooking until liquid evaporates.

  4. When cooked, add chopped parsley; stir and cook for 30 seconds. Add the cooked eggs, and season with salt & pepper.

  5. Turn off the heat and transfer to a plate. Set aside to cool at room temperature.

Cheese & Spinach:

  1. In a bowl, combine cheese and spinach. Give it a good mix and it’s ready.

Make the Bourek:

  1. Prepare the Dioul sheets.
  2. Add about 3-4 tbsp of beef & egg filing on top of the wrapper. Take the edge of the wrapper close to you and bring it in the center, covering the filling. And then take both sides (left & right) and bring them again in the center. Continue rolling until completely wrapped.
  3. Do the same with the Cheese & Spinach filling.

Frying the Boureks:

  1. In a pan over low-medium heat, add cooking oil. When oil is hot enough, add Boureks; fry until golden brown.
  2. When done, place over a stack of paper towels or in a strainer to drain excess oil.
  3. To enjoy, squeeze a lemon over the Bourek or rub the lemon on the Bourek before taking a bite. Best enjoyed with Chorba M’katfa.

Recipe Notes

  • You can use spring roll wrappers if you cannot find Dioul sheets.
  • Make sure to squeeze out the liquid from the frozen spinach. You can also use blanched fresh spinach.
  • Best served with Chorba. This recipe yields 8-10 Boureks. 

Thanks a bunch for spending your precious time with me!

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