Chorba Frik (Algerian traditional soup with crushed green wheat)

Chorba frik

Chorba Frik is a comforting soup packed with warm flavors and a delicious mix of meat, Frik/Freekeh and chickpeas to make it a meal. This traditional Algerian soup that's relatively simple yet has a fantastic mix of flavors. It's commonly enjoyed during Ramadan as part of the iftar meal. Many also enjoy it in colder weather, and it's easy to see why it's popular. 

What is the origin of chorba?

"Chorba" or "shorba", as well as a number of variations on the name, is a group of soups and stews that you'll find across North Africa, the Middle East and beyond. The names all derive from the Persian šōrbā. This is a compound of the words for "salty" and "stew" or "gruel", though in modern Persian it simply means stew or broth.

Much of the spread in it's popularity in the region was through the Ottoman empire. Over time, the dish has evolved into different forms in different countries.

Course: Appetizer/Starter, Lunch or main

Cuisine: Algerian 

Servings: 2 (or a little more if smaller servings) 

Calories: 541cal 

Ingredients

• ¼ cup freekeh aka frik

• 1 small onion

• 6 oz lamb diced

• 2 tomatoes

• 1 handful cilantro coriander

• 2 tablespoon vegetable oil

• 1 teaspoon paprika

• ½ teaspoon coriander

• ½ teaspoon cinnamon

• 1 teaspoon dried mint

• ½ teaspoon salt (can adjust later to taste)

• ½ teaspoon pepper (can adjust later to taste)

• 1 teaspoon tomato paste

• 4 cups water

• ½ cup chickpeas canned/soaked volume/weight

Instructions

1. Rinse the freekeh/frik in cold water and remove any dark pieces that look like they may not be grains. Drain and set aside.

2. Finely chop the onion and chop the lamb into small bite-sized chunks. Halve the tomatoes and grate the inside over a bowl/dish so that you collect all of the pulp. Discard the skin and any tough core. Chop the cilantro/coriander relatively finely.

3. Warm the oil in a medium pot/saucepan over a medium heat then add the onion. Cook for a few minutes to soften the onion then add the lamb and gently brown all over.

4. Add the dry spices (paprika, coriander, cinnamon, mint, salt, pepper and dry mint) and mix through. Cook for a minute then add the cilantro, tomato paste and grated tomato. Mix through then add the water. If using uncooked, soaked chickpeas, add them at this point.

5. Cover and bring the pot to a simmer then reduce the heat to keep at a simmer rather than boiling. Cook for around 45 minutes to an hour until the lamb is tender.

6. Add the freekeh/frik and chickpeas, if using canned (pre-cooked). Cover and cook for another 15 minutes until the freekeh is just tender.

7. Serve topped with a little extra chopped cilantro/coriander.