Chorba Frik

About This Recipe

Chorba frik is the soup that defines Algerian Ramadan: nearly every Algerian family breaks their fast (iftar) with a bowl of this warming, aromatic broth. The name comes from chorba (soup, from Turkish) and frik (freekeh — young green wheat that has been roasted). Frik gives the soup a distinctive smoky, grassy flavor that no other grain can replicate. The broth is acidic from tomatoes and lemon, rich from lamb, and deeply spiced with ras el hanout (the complex North African spice blend). The combination of heat, liquid, and nutrition makes it the perfect food for breaking a day of fasting.

Ingredients

Serves 6

• 300 glamb shoulder(cut into small pieces)
• 150 gfrik (freekeh)(or coarse bulgur)
• 400 gcanned crushed tomatoes
• 1 largeonion(grated)
• 1 bunchfresh cilantro
• 2 tbspolive oil
• 1 tspras el hanout
• 1 tspground ginger
• 1/2 tspcinnamon
• 1.5 litreswater
• 2 tbsplemon juice
• 1 tspsalt

Instructions

1. 1

   Brown the lamb

   Heat oil in a pot. Brown lamb pieces with grated onion for 5 minutes.

2. 2

   Add spices and tomatoes

   Add ras el hanout, ginger, cinnamon, and tomatoes. Cook 10 minutes.

3. 3

   Add water and frik

   Add water and rinsed frik. Bring to a boil then simmer 40 minutes until lamb and wheat are both tender.

4. 4

   Finish

   Add lemon juice and half the cilantro. Season with salt. Simmer 5 more minutes.

5. 5

   Serve

   Ladle into bowls and garnish with remaining fresh cilantro.

Variations

• •

  Use chicken instead of lamb for a lighter version

• •

  Add chickpeas for extra protein and body

Storage

Keeps 3 days refrigerated. Add water when reheating as the frik absorbs liquid.

Frequently Asked Questions