North Africa · Soup

Hrira Oranaise (Velvety Sourdough-Thickened Spiced Lamb Soup)

Name: Hrira Oranaise (Velvety Sourdough-Thickened Spiced Lamb Soup)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Algeria
Ingredients: 400 g lamb shank or shoulder (cut into 2 cm cubes); 150 g dried chickpeas (soaked overnight and skinned); 200 g yellow onions (finely minced); 300 g ripe vine tomatoes (grated, skins discarded); 150 g zucchini and carrots (diced small); 1 bunch fresh cilantro (divided: half chopped, half whole); 1 sprig fresh celery leaves; 6 cloves garlic (mashed to paste); 15 ml smen (aged clarified butter); 10 g ground caraway seeds; 5 g ground cinnamon; 5 g ground ginger; 50 g all-purpose flour (mixed with 100 ml water and lemon juice for tedwira); 30 g tomato paste

A velvety, aromatic western Algerian soup rich with shredded lamb, chickpeas, and a tangy fermented sourdough levain finish.

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oranramadansouplambsourdough

The story

Rooted in Oran and the coastal cities of Western Algeria, Hrira Oranaise is the quintessential centerpiece consumed nightly to break the fast during holy Ramadan. Unlike eastern Algerian chorba frik, this soup owes its distinctive velvety texture and gentle tang to the tedwira—a fermented flour-and-lemon starter whisked in at the end of cooking. A classic Oranian cook distinguishes this preparation with karwiya wa thoum (caraway and garlic paste) and an aromatic bouquet of fresh cilantro and wild celery leaves.

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