Chorba
Chorba is a Maghreb soup and is common in Algeria , Tunisia and Libya . In Morocco and western Algeria it is the equivalent of the harira .
Etymologically , the name is derived from the Arabic word شربة for "liquid". Chorba is a typical Ramadan dish that is served to break the fast in the evening and is served as part of the religiously motivated feeding of the poor. But it can also be found on the menu of restaurants today.
Chorba is a light soup that contains lamb or mutton , tomato and vermicelli or wheat meal ( frik ). Other vegetables can be added depending on availability, for example carrots, onions or zucchini. The exact recipe varies: Tunisian chorba can often contain veal or beef, it is also more spicy than the Algerian, which basically contains coriander and mint and is usually cooked with frik , etc.
In Romania and the Balkans, a number of Chorba variations are part of the local cuisine. These are sour meat or fish soups, of which the one with meatballs is called Ciorbă de perișoare .