West Africa · Soup

Chorba Mauritanienne (Spiced Lamb and Cracked Wheat Soup)

Name: Chorba Mauritanienne (Spiced Lamb and Cracked Wheat Soup)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Mauritania
Ingredients: 600 g bone-in lamb shoulder or neck, cut into 3cm pieces; 150 g dchicha (coarse cracked durum wheat or cracked bulgur); 30 g smen (aged fermented butter, or ghee); 150 g yellow onion, finely diced; 50 g tomato paste; 200 g canned crushed tomatoes; 80 g celery stalks with leaves, finely chopped; 30 g fresh coriander (cilantro), finely chopped; 15 g fresh spearmint leaves, finely chopped; 4 g ground cumin; 3 g ground Ceylon cinnamon; 1 g ground turmeric; 1800 ml water; fine sea salt and freshly cracked black pepper, to taste

A fragrant, silk-textured lamb and cracked wheat soup infused with smen, cinnamon, and fresh herbs, crafted across Mauritania to break the Ramadan fast.

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The story

Prepared daily across both Moorish and Haratine households throughout Nouakchott and inland oases, Chorba Mauritanienne is the undisputed anchor of the Ramadan Iftar table. Following dates and fresh camel milk, this comforting soup gently restores hydration and energy after long fasting hours in arid heat. The inclusion of aged fermented butter (smen) provides an earthy pungency that tenderizes the lean lamb cuts while complementing the nutty texture of slow-cooked coarse cracked wheat.

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