Chorba Frik — Algerian Green Wheat Soup

About This Recipe

Chorba frik is Algeria's most beloved soup and the most important dish of Ramadan, the meal eaten first at iftar (breaking the fast). Made with freekeh (roasted green wheat), lamb, tomatoes, onion, chickpeas and a warming spice blend including ras el hanout, cumin and cinnamon, it is both a light starter and a substantial meal. The freekeh gives the soup a unique smoky, nutty flavour that is very different from any other grain soup. It is finished with a generous handful of fresh coriander and a squeeze of lemon, and served with bread for dunking. Algerian families each have their own chorba recipe, jealously guarded and refined across generations.

Ingredients

Serves 6

• 300 gfreekeh (roasted green wheat)(whole or cracked)
• 500 glamb shoulder(diced)
• 2 largetomatoes(diced)
• 1 largeonion(diced)
• 3 tablespoonstomato paste
• 400 g tinchickpeas(drained)
• 1 teaspoonras el hanout
• 1 teaspoonground cumin
• 0.5 teaspoonground cinnamon
• 0.5 teaspoonblack pepper
• 1.5 litreswater or stock
• 1 teaspoonsalt
• 1 bunchfresh coriander(to finish)
• 1lemon(to serve)
• 3 tablespoonsolive oil

Instructions

1. 1

   Brown the lamb

   Heat oil in a large pot. Brown diced lamb over high heat. Remove and set aside.

2. 2

   Build the base

   Fry onion for 5 minutes. Add tomatoes, tomato paste and all spices. Cook 5 minutes until fragrant. Return lamb to the pot.

3. 3

   Add freekeh and chickpeas

   Add rinsed freekeh, chickpeas, water and salt. Bring to a boil, reduce heat and simmer for 45 minutes until lamb is tender and freekeh is cooked.

4. 4

   Finish and serve

   Stir in most of the fresh coriander. Taste and adjust seasoning. Serve in deep bowls with remaining coriander scattered on top. Offer lemon wedges.

Variations

• •

  Chicken chorba frik is lighter and faster — use bone-in chicken thighs.

• •

  Some recipes add a small amount of vermicelli in the last 10 minutes.

Storage

Refrigerate for up to 4 days — the flavour deepens. Add stock when reheating.

Frequently Asked Questions