Chorba Frik (شوربة فريك (chorba frik))
Overview
Chorba frik is an Algerian soup of lamb, tomatoes and frik, cracked green wheat that has been roasted, giving the soup a smoky depth. Pieces of lamb are browned with onion, tomato paste and spices such as paprika, cinnamon and black pepper, then simmered with chickpeas and the wheat until thick. Fresh coriander and mint are added at the end. It is the soup most Algerian families serve every evening during Ramadan, usually with bread, dates and side dishes. It is hearty enough to be a meal on its own.
Pictures
History
Chorba is the North African and Middle Eastern name for a range of soups, related to the shorba and shurpa of other regions. In Algeria, chorba frik is closely tied to Ramadan, when its aroma fills homes before sunset. Roasted green wheat has long been made across North Africa and the Levant, and its use in this soup is a recognised part of Algerian cooking.
Main ingredients
Lamb, freekeh (frik), tomatoes, chickpeas, onion, coriander and mint. The soup is built on lamb and tomato broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~95 min
Ingredients
- 400 g lamb, cubed
- 100 g frik (cracked freekeh)
- 1 onion, 2 tomatoes, 1 tbsp tomato paste
- 1 cup cooked chickpeas
- paprika, cinnamon, black pepper
- fresh coriander and mint
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Brown the lamb and onion in oil with the spices and tomato paste.
- Add grated tomatoes and 2 l water and simmer for 40 minutes.
- Add the frik and chickpeas and cook for 25 minutes, stirring.
- Add herbs and season before serving.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.