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Algerian Classic Spiced Soup Herira

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“An inspired soup with a wide assortment of spices, seasonings, lamb or chicken and the unique chamira—a fermented potion that thickens the soup somewhat and adds characteristic flavor.”
2hrs 30mins

Ingredients Nutrition


  1. PREPARE THE CHAMIRA: Mix the flour and vinegar together: Cover the bowl and let stand in a warm place in the kitchen overnight or longer to ferment. Add to the soup toward the end of the cooking process.
  2. PREPARE THE SOUP: Pout the oil, lamb and onion in a large pan and stir fry over low heat for 5 minutes to change the color.
  3. Add the tomatoes, coriander, parsley, celery, salt, pepper, ½ teaspoon caraway, cinnamon, chili powder, saffron and anise and mix well. Add the water and bring to a boil. Add the chick peas and lentils and cover the pan. Simmer over low heat for 1 ½ hours.
  4. Add the tomato paste, rice and chamira and stir frequently for 15 minutes so that the chamira does not stick to the pan. Add the balance of the caraway (1/2 teaspoon) and remove the soup from the heat.
  5. Serve warm with lemon wedges and squeeze as much juice into the soup as desired.
  6. Serves 8 as a first course.
  7. The Great Book of Couscous.

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