Chorba

Recipe by Gabby DeFrancois Saiz

Chorba Ingredients

  • 2 T Olive oil 

  • 1 onion

  • ¾ -1 lb. bone in lamb pieces (shoulder or leg) cut into stew cubes

  • 1 celery stalk

  • 3 T chopped cilantro, plus more for garnish

  • 1/2 can of tomato paste

  • 4-6 cups of water or chicken stock 

  • Fresh or dry mint 

  • 1/4 cup fine couscous 

  • Chickpeas (half a can)

  • Paprika 

  • Salt + pepper 

  • Coriander

Bourek Ingredients

  • Egg roll or Brik wrappers 

  • 1 lb ground beef

  • One grated onion

  • Parsley 

  • Two eggs

  • 1/2 tablespoon of ground cinnamon 

  • Salt 

  • Pepper 

  • Laughing cow cheese

Chorba Directions

  1. Heat oil in a pot then saute onions until translucent.  

  2. Add lamb and cook for 15 minutes, stirring occasionally  

  3. Add salt, pepper and a tablespoon of coriander. Cover and let it cook together for 5 minutes or so

  4. Add 1/4 cup of water (or stock), celery, and cilantro.  Cover and cook for another couple minutes. 

  5. Stir in tomato paste, paprika and mint and let cook together for a few minutes, then add remaining water (or stock). Bring to a boil, then turn down heat and cook covered for 2 hours. 

  6. Add the couscous and chickpeas and more mint and cilantro as desired, and cook till the couscous is done. 

  7. Garnish with cilantro and serve with your finished bourek, dipping and dunking them in the chorba to your heart's content

Bourek Directions

  1. Heat up the olive oil and add the grated onion and ground beef. Add the salt, pepper and cinnamon and let it cook together until the meat is brown. 

  2. Add chopped parsley and stir together, and then add the two eggs and let it cook through. Allow it to cook down for a few minutes then start making the rolls 

  3. For the rolls I used two spoonfuls of meat and then would cut the cheese into slices and lined the meat. Two or three slices per roll is good

  4. Roll and seal each bourek and shallow fry in hot oil until brown, rotating as needed. Remove from oil and place on paper towels or an elevated sheet pan, set aside until time to serve

Note from Jack

Gaby is one of the most cool-headed badasses I’ve ever met. She can cook an incredibly flavorful and complex meal without breaking a sweat and act like it was nothing. She threw this together on a casual weeknight back when she and my girlfriend were living together, and it just blew me away. Thanks for letting me put this one in the calendar G, you’re a real one.