Chorba, a traditional North African soup, is a nourishing choice for breaking the Ramadan fast. Brown 300 grams of boneless lamb in a little olive oil. Add 2 onions, 2 stalks of celery, and 4 peeled and crushed tomatoes. Cook for 10 minutes, then stir in spices (turmeric, paprika, ginger, ras-el-hanout), 3 liters of vegetable broth, and 2 tablespoons of tomato puree. Simmer for about 2 hours. Add 200 grams of vermicelli and cook a few minutes more. Finish with a bunch of cilantro and chopped parsley just before serving. Serve piping hot.
Bricks are light, crispy pastries made from thin brick sheets—perfect Ramadan starters. Fill with meat, vegetables, eggs, cheese, potatoes, or your choice. Fold into triangles or cylinders, then fry or bake after brushing with oil. Serve immediately with a green salad.
Tagine, a North African staple like couscous, shines on Ramadan menus. Try this chicken version with candied lemon: Brown chicken pieces and set aside. Sauté 1 minced onion, 1 candied lemon cut into cubes, and spices (cinnamon, saffron, ginger). Return chicken, cover with water, and bake for 45 minutes.
