{"id":3821,"date":"2026-07-21T12:17:34","date_gmt":"2026-07-21T12:17:34","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-chorba-frik\/"},"modified":"2026-07-21T12:17:34","modified_gmt":"2026-07-21T12:17:34","slug":"alzirska-chorba-frik","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-chorba-frik\/","title":{"rendered":"Al\u017eirska chorba frik"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-chorba-frik-lamb-freekeh-soup{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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id=\"recipe-sr-latn-chorba-frik-lamb-freekeh-soup\" lang=\"sr-Latn\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja \u00b7 Mesna \u010dorba \u00b7 Recept<\/p>\n<h2 class=\"gj-h1\"><b>Chorba frik<\/b> sa jagnjetinom i leblebijama <span class=\"gj-serif\">uz dimljenu zelenu p\u0161enicu<\/span><\/h2>\n<p class=\"gj-sub\">Gusta crvena \u010dorba od jagnjetine, paradajza, leblebija i frika, zelene p\u0161enice prijatno dimljene arome, zavr\u0161ena korijanderom i limunom.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Supa<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Metod:<\/i> <b>Lagano kuvanje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p>\n<div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 h 15 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 h 35 min<\/span><\/div><\/div><\/div>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Chorba frik recept: poreklo, ukus i tehnika<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Chorba frik je crvena mesna \u010dorba \u010diji naziv dolazi od frika, zelene p\u0161enice koja se bere pre pune zrelosti, pe\u010de ili dimi, zatim su\u0161i i lomi. Zrno daje blagu dimljenu aromu i prirodno zgu\u0161njava bujon. U al\u017eirskoj pripremi \u010desto se spaja sa jagnjetinom, paradajzom, leblebijama, celerom, korijanderom i toplim za\u010dinima. \u010corba se slu\u017ei veoma topla, uz hleb i limun, naro\u010dito kada je potreban hranljiv po\u010detak obroka.<\/p>\n<p class=\"gj-pull\">Frik zgu\u0161njava i nakon kuvanja; \u010dorba se skida sa vatre dok je za nijansu re\u0111a nego \u0161to treba u tanjiru.<\/p>\n<p>Chorba frik recept koristi jagnje\u0107u ple\u0107ku ise\u010denu na male komade, pa meso postaje meko u razumnom vremenu i raspore\u0111uje se kroz svaku porciju. Luk, celer i beli luk omek\u0161avaju se pre za\u010dina, a paradajz se kuva dovoljno dugo da izgubi sirovu kiselost. Leblebije su ve\u0107 kuvane, \u0161to spre\u010dava da vreme kuvanja zavisi od njihove starosti i tvrdo\u0107e.<\/p>\n<p>Frik se pre dodavanja ispira nekoliko puta. U njemu mo\u017ee da ostane sitna pra\u0161ina od lomljenja i pe\u010denja, a kratko ispiranje \u010duva \u010dist ukus. Zrno ulazi kada je jagnjetina gotovo mekana i kuva se jo\u0161 dvadesetak minuta. Tokom tog perioda \u010dorba postaje gu\u0161\u0107a, pa je potrebno povremeno me\u0161anje da se frik ne uhvati za dno. Gotova konzistencija ostaje sipka, ne kao ka\u0161a; ako se lonac ostavi da stoji, zrno nastavlja da upija te\u010dnost.<\/p>\n<p>Sve\u017ei korijander se deli na dva dela. Stabljike i polovina listova kuvaju se u \u010dorbi, a ostatak se dodaje na samom kraju. Limun se cedi u pojedina\u010dne porcije, ne u ceo lonac, kako bi svako zadr\u017eao \u017eeljenu kiselost i kako se \u010dorba ne bi promenila tokom \u010duvanja. Posle kratkog odmora meso, frik i leblebije ravnomerno se raspore\u0111uju, pa svaka kutla\u010da donosi isti odnos zrna, sosa i jagnjetine.<\/p>\n<p>Frik je zelena p\u0161enica koja je ubrana mlada, zatim pe\u010dena i usitnjena, pa \u010dorbi daje blag dimni miris i \u010dvr\u0161\u0107i zalogaj od obi\u010dnog bulgura. Pre kuvanja se prebira i ispira u nekoliko voda, jer sitna pra\u0161ina mo\u017ee nepotrebno zamutiti bujon. Dodaje se tek kada je jagnjetina gotovo meka. Ako u\u0111e prerano, zrno se raspada i \u010dorba postaje previ\u0161e gusta pre nego \u0161to meso zavr\u0161i kuvanje. Koli\u010dina se meri oprezno: frik nastavlja da bubri i tokom odmora, pa mala \u0161olja mo\u017ee da promeni ceo odnos te\u010dnosti i \u010dvrstih sastojaka.<\/p>\n<p>Paradajz daje boju i kiselost, dok celer, korijander i nana grade biljnu stranu ukusa. Za\u010dini ostaju umereniji nego u suvom varivu, po\u0161to treba da se osete i jagnjetina i dimljeno zrno. Gotova chorba frik klizi sa kutla\u010de u gustom mlazu, ali ne stoji kao ka\u0161a. Meso se lako deli ka\u0161ikom, leblebije su potpuno meke, a frik zadr\u017eava blagu \u010dvrstinu u sredini. Posle deset minuta odmora proverava se gustina i dodaje vrela voda po potrebi. Limun se slu\u017ei odvojeno, kako bi svaka \u010dinija dobila sve\u017einu bez menjanja celog lonca.<\/p>\n<p>Za pripremu unapred najbolje je kuvati osnovu sa mesom i leblebijama, a frik dodati pri kasnijem zagrevanju. Tako zrno ne provede celu no\u0107 u te\u010dnosti i ne pretvara \u010dorbu u \u010dvrstu masu. Ako je ve\u0107 skuvana, hladi se brzo u pli\u0107im posudama i podgreva uz vrelu vodu do ravnomernog klju\u010danja. Duboka \u010dinija se zagreva vrelom vodom pre sipanja, po\u0161to se gusta \u010dorba brzo hladi na hladnoj keramici.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Meko meso, zatim zrno<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Zapecite jagnjetinu i omek\u0161ajte luk sa celerom.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:20<\/b><span>Paradajz i za\u010dini formiraju crvenu osnovu.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:55<\/b><span>Frik i leblebije ulaze kada je meso gotovo meko.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:15<\/b><span>Korijander zavr\u0161ava \u010dorbu, limun ostaje za sto.<\/span><\/div>\n<\/div>\n<p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Jagnjetina se kratko zape\u010de, zatim lagano kuva sa lukom, celerom, belim lukom, paradajzom i za\u010dinima. Isprani frik i kuvane leblebije dodaju se kada je meso skoro meko, pa se \u010dorba kuva dok zelena p\u0161enica ne nabubri i prirodno zgusne bujon. Sve\u017ei korijander ulazi pred kraj, a limun se slu\u017ei uz svaku porciju. Recept daje \u0161est \u010dinija guste, ali sipke \u010dorbe; pri podgrevanju se dodaje malo vode jer frik nastavlja da upija te\u010dnost.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za \u010dorbu<\/h3><ul>\n<li><b>600 g jagnje\u0107e ple\u0107ke bez kosti, na kocke od 3 cm<\/b><\/li>\n<li><b>3 ka\u0161ike maslinovog ulja<\/b><\/li>\n<li><b>1 velika glavica crnog luka, sitno seckana<\/b><\/li>\n<li><b>2 stabljike celera, sitno seckane<\/b><\/li>\n<li><b>3 \u010dena belog luka, sitno seckana<\/b><\/li>\n<li><b>500 g seckanog paradajza iz konzerve<\/b><\/li>\n<li><b>2 ka\u0161ike koncentrata paradajza<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica slatke paprike<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice mlevenog korijandera<\/b><\/li>\n<li><b>1\/4 ka\u0161i\u010dice mlevenog cimeta<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice mlevenog crnog bibera<\/b><\/li>\n<li><b>1 1\/2 ka\u0161i\u010dica soli<\/b><\/li>\n<li><b>1,7 l vode ili neslanog jagnje\u0107eg temeljca<\/b><\/li>\n<li><b>120 g frika, ispranog<\/b><\/li>\n<li><b>200 g kuvanih leblebija, oce\u0111enih<\/b><\/li>\n<li><b>1 manji sve\u017eanj korijandera, stabljike i listovi odvojeni<\/b><\/li>\n<li><b>1 limun, ise\u010den na kri\u0161ke<\/b><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Frik je p\u0161enica i sadr\u017ei gluten; bezglutenska zamena koja \u010duva isti ukus ne postoji, ali se za sli\u010dnu gustinu mo\u017ee koristiti isprani pirina\u010d. Celer je alergen. Jagnjetina se mo\u017ee zameniti govedinom.<\/div>\n<\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Frik je p\u0161enica i sadr\u017ei gluten; bezglutenska zamena koja \u010duva isti ukus ne postoji, ali se za sli\u010dnu gustinu mo\u017ee koristiti isprani pirina\u010d. Celer je alergen. Jagnjetina se mo\u017ee zameniti govedinom.<\/div>\n<\/div>\n<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n<p class=\"gj-stage\">Osnova i meso<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Zapecite jagnjetinu<\/p>\n<p class=\"gj-step-x\">U velikoj \u0161erpi zagrejte ulje i zapecite jagnjetinu u dve ture, ukupno 8 minuta. Izvadite meso na tanjir.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Omek\u0161ajte povr\u0107e<\/p>\n<p class=\"gj-step-x\">U istoj \u0161erpi kuvajte luk i celer 7 minuta. Dodajte beli luk, papriku, mleveni korijander, cimet i biber, pa me\u0161ajte 30 sekundi.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Skuvajte paradajz<\/p>\n<p class=\"gj-step-x\">Dodajte seckani paradajz, koncentrat, so i sitno seckane stabljike korijandera. Kuvajte 8 minuta, dok sirovi miris paradajza ne oslabi.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Kuvajte meso<\/p>\n<p class=\"gj-step-x\">Vratite jagnjetinu i nalijte vodu ili temeljac. Dovedite do blagoga klju\u010danja, poklopite i kuvajte 35\u201345 minuta. <span class=\"gj-cue\">Meso treba da bude skoro meko pre dodavanja frika.<\/span><\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Frik i zavr\u0161etak<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Dodajte frik i leblebije<\/p>\n<p class=\"gj-step-x\">U lonac dodajte dobro isprani frik i leblebije. Kuvajte otklopljeno 20\u201325 minuta uz povremeno me\u0161anje.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Proverite gustinu<\/p>\n<p class=\"gj-step-x\">Dodajte malo vode ako \u010dorba postane gu\u0161\u0107a od sipkog variva. Frik treba da bude mekan, ali da zadr\u017ei blagu \u017evakavost.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Dodajte korijander<\/p>\n<p class=\"gj-step-x\">Ume\u0161ajte dve tre\u0107ine seckanih listova korijandera, kuvajte jo\u0161 2 minuta i sklonite sa vatre.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Odmorite i poslu\u017eite<\/p>\n<p class=\"gj-step-x\">Ostavite 5 minuta, zatim sipajte u \u010dinije, dodajte preostali korijander i ponudite kri\u0161ke limuna sa strane.<\/p>\n<\/div><\/li>\n<\/ol>\n<\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n<h3>Serviranje i slaganje ukusa<\/h3><p>Chorba frik se slu\u017ei veoma topla uz beli ili p\u0161eni\u010dni hleb. Limun se cedi u \u010diniju neposredno pre jela, dok se dodatni korijander mo\u017ee staviti na sto za sve\u017eu biljnu notu.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>\u010corba se \u010duva u fri\u017eideru do 3 dana. Frik \u0107e upiti te\u010dnost, pa se pri podgrevanju dodaje 100\u2013200 ml vode ili temeljca. Podgreva se do 74 \u00b0C. Mo\u017ee da se zamrzne do 2 meseca, uz o\u010dekivano mek\u0161e zrno posle odmrzavanja.<\/p>\n<h3>\u010cetiri upotrebljive varijacije<\/h3><ul>\n<li>Jagnjetina se mo\u017ee zameniti gove\u0111om ple\u0107kom uz oko 20 minuta du\u017ee kuvanje.<\/li>\n<li>Za bla\u017eu \u010dorbu izostavlja se cimet, a paprika ostaje glavni za\u010din.<\/li>\n<li>Mala sve\u017ea ljuta paprika mo\u017ee da se kuva cela i izvadi pre slu\u017eenja.<\/li>\n<li>Deo leblebija mo\u017ee da se izgnje\u010di ako se \u017eeli gu\u0161\u0107a \u010dorba sa manje frika.<\/li>\n<\/ul><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><ol>\n<li>Frik se ispira dok voda ne postane skoro bistra.<\/li>\n<li>Zrno se dodaje tek kada je meso gotovo meko.<\/li>\n<li>Lonac se skida sa vatre pre kona\u010dne gustine, jer frik nastavlja da bubri.<\/li>\n<\/ol><h3>Potrebna oprema<\/h3><ul>\n<li>Velika \u0161erpa sa te\u0161kim dnom<\/li>\n<li>Cediljka za frik<\/li>\n<li>Drvena ka\u0161ika<\/li>\n<li>Kuhinjska vaga<\/li>\n<li>Kutla\u010da<\/li>\n<\/ul><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Dimljeno zrno povezuje jagnjetinu i paradajz u \u010dorbu koja je gusta, ali jo\u0161 uvek te\u010de.<\/p><p>Chorba frik nema potrebu za dodatnim zgu\u0161njiva\u010dem. Kada se zrno doda u pravom trenutku i lonac skloni malo pre kona\u010dne gustine, \u010dorba ostaje uravnote\u017eena, sa mekim mesom i jasno prepoznatljivim frikom.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-chorba-frik-lamb-freekeh-soup\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Chorba frik sa jagnjetinom i leblebijama uz dimljenu zelenu p\u0161enicu\",\n  \"description\": \"Gusta crvena \u010dorba od jagnjetine, paradajza, leblebija i frika, zelene p\u0161enice prijatno dimljene arome, zavr\u0161ena korijanderom i limunom.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chorba-Frik-Lamb-Freekeh-Soup-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chorba-Frik-Lamb-Freekeh-Soup-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Al\u017eirska\",\n  \"recipeCategory\": \"Supa\",\n  \"cookingMethod\": \"Lagano kuvanje\",\n  \"keywords\": \"chorba frik recept, \u010dorba sa frikom, jagnje\u0107a \u010dorba sa leblebijama, al\u017eirska ramazanska \u010dorba, supa od zelene p\u0161enice\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT1H15M\",\n  \"totalTime\": \"PT1H35M\",\n  \"recipeYield\": \"6 porcija\",\n  \"recipeIngredient\": [\n    \"600 g jagnje\u0107e ple\u0107ke bez kosti, na kocke od 3 cm\",\n    \"3 ka\u0161ike maslinovog ulja\",\n    \"1 velika glavica crnog luka, sitno seckana\",\n    \"2 stabljike celera, sitno seckane\",\n    \"3 \u010dena belog luka, sitno seckana\",\n    \"500 g seckanog paradajza iz konzerve\",\n    \"2 ka\u0161ike koncentrata paradajza\",\n    \"1 ka\u0161i\u010dica slatke paprike\",\n    \"1\/2 ka\u0161i\u010dice mlevenog korijandera\",\n    \"1\/4 ka\u0161i\u010dice mlevenog cimeta\",\n    \"1\/2 ka\u0161i\u010dice mlevenog crnog bibera\",\n    \"1 1\/2 ka\u0161i\u010dica soli\",\n    \"1,7 l vode ili neslanog jagnje\u0107eg temeljca\",\n    \"120 g frika, ispranog\",\n    \"200 g kuvanih leblebija, oce\u0111enih\",\n    \"1 manji sve\u017eanj korijandera, stabljike i listovi odvojeni\",\n    \"1 limun, ise\u010den na kri\u0161ke\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Osnova i meso\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite jagnjetinu\",\n          \"text\": \"U velikoj \u0161erpi zagrejte ulje i zapecite jagnjetinu u dve ture, ukupno 8 minuta. 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