641- Algerian White Chorba / الشوربة البيضاء الجزائرية
3 Kiri cheese portions
150 grams (5.3 oz) chicken breast, cut into small pieces
1 onion, chopped
2 tablespoons olive oil
1 teaspoon butter
1 cinnamon stick
1 teaspoon salt, to taste
1/2 teaspoon of pepper, to taste
100 grams (3.5 oz) chickpeas, soaked the day before in water
40 grams (1.4 oz) of vermicelli
1 egg yolk
2 tablespoons chopped parsley
Juice of 1 lemon
750 milliliters (3 cups) water
1– In a large saucepan over medium heat, heat the olive oil and melt the butter, then saute the onion with salt and pepper for 3 minutes while stirring regularly.
2- Add the chicken pieces with the cinnamon stick and continue cooking for 5 minutes while stirring regularly.
3- Add the chickpeas and cover with water. Bring to a boil then cover the pan and cook for 30 minutes.
4- Add the vermicelli and water if necessary to the pan, then cover it again and continue cooking for about 10 minutes until the chickpeas cook and become tender and the vermicelli cooked.
5- Place the Kiri cheese portions in a bowl and mix with a spoon until you have a smooth texture.
6- Add the yolk, parsley and lemon juice to the Kiri cheese and mix until you have a homogeneous mixture.
7- Take 3 tablespoons of cooking water from the pan and mix with the Kiri cheese mixture.
8- Pour the Kiri mixture into the saucepan, mix and cook for 1 minute.
9- Serve immediately.