An emblematic soup from eastern Algeria, chorba frik combines meltingly tender lamb, cracked green wheat, tomato, cilantro, and mint in a fragrant broth. It is warming, slightly thick, and perfect with a squeeze of lemon.
Ingredients
- 350 g boneless lamb shoulder
- 90 g frik (cracked green wheat)
- 150 g drained cooked chickpeas
- 1 piece yellow onion
- 1 piece celery stalk
- 2 pieces ripe tomatoes
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 0.5 bunches fresh cilantro
- 6 leaves fresh mint
- 0.25 bunches flat-leaf parsley
- 1 tsp ras el hanout
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground black pepper
- to taste fine salt
- 1.5 l water
- 1 piece lemon
Method
- Cut the lamb into even pieces, slice the onion and celery, then grate or blend the tomatoes until you have a juicy pulp.
- In a pot, heat the olive oil and sauté the lamb with the onion and celery for several minutes, until the meat browns slightly and the onion becomes translucent.
- Add the tomato paste, tomato pulp, ras el hanout, paprika, turmeric, pepper, and salt. Stir until the spices are fragrant and the tomato darkens slightly.
- Pour in the water, bring to a simmer, skim if necessary, then cook covered until the lamb begins to turn tender and the broth is highly fragrant.
- Rinse the frik in cold water until the water runs less cloudy, then drain it thoroughly to prevent a pasty soup.
- Add the frik and chickpeas to the pot. Stir often at first, then simmer until the wheat expands, the soup thickens slightly, and the meat is meltingly tender.
- Chop the cilantro, parsley, and mint, then fold a portion of them in at the end of cooking to maintain a fresh, herbaceous aroma.
- Taste, and adjust the salt and the texture with a little hot water if the chorba is too thick. Serve piping hot with the remaining herbs and lemon for squeezing at the table.
Nutrition
Per serving
- Energy
- 367.5 kcal
- Protein
- 23.17 g
- Carbohydrate
- 30.01 g
- Fat
- 17.94 g
- Fibre
- 8.4 g
- Calcium
- 41.15 mg
- Iron
- 2.58 mg
- Magnesium
- 44.05 mg
