Venice, the pearl of Adriatic sea
With its romantic canals, amazing architecture, and great historical relevance, Venice, a charming city on the Adriatic Sea, fascinates visitors. The great center of this…
A hearty lamb and freekeh soup, Chorba Frik is a winter favorite in Algerian kitchens during Ramadan.
4
servings15
minutes90
minutes532
kcalIn Algerian homes, Chorba Frik warms evenings with its complex blend of lamb, tomatoes, chickpeas, and cracked green wheat (freekeh). Traditionally served to break the fast in Ramadan, this thick soup features fragrant spices like cinnamon and coriander, fresh cilantro, and a hint of chili, creating a comforting, layered flavor. Each spoonful is rich with tender lamb, plump chickpeas, and chewy freekeh grains, balanced by a bright squeeze of lemon. The slow-cooked broth deepens the aroma. Served with lemon wedges and often accompanied by crusty bread, it is a beloved comfort food in Algerian cuisine. Ideal as a hearty starter or main, Chorba Frik delivers nourishment and tradition in every bowl.
450 g lamb shoulder or leg, cut into 3/4-inch pieces – the traditional protein base for this soup, lending deep flavor. Substitute beef chuck for a slightly milder taste, or omit meat and add extra chickpeas and vegetables for a vegetarian version.
2 tablespoons olive oil – used for browning the lamb, which adds caramelized flavor to the broth. (Any neutral oil works; ghee or butter adds extra richness.)
1 large onion, finely chopped – provides a sweet, savory foundation; sautéing until soft builds the soup’s base. (Red onion can be used if preferred.)
2 garlic cloves, minced (optional) – adds aromatic warmth if used, though many traditional recipes omit garlic in favor of spices.
1 tablespoon tomato paste – concentrates tomato flavor and deepens the soup’s color. (Canned crushed tomatoes can be used in a pinch.)
2 large ripe tomatoes, peeled and finely chopped – contribute fresh acidity and color to the soup. (Use canned tomatoes if fresh are unavailable.)
1 teaspoon ground coriander – a sweet, citrusy spice common in Maghrebi cooking.
1 teaspoon ground ginger – adds warmth and a hint of heat.
1 teaspoon paprika (sweet or smoky) – brings a subtle sweetness and vibrant color. (Hot paprika or a pinch of cayenne can spice it up.)
1/2 teaspoon ground cinnamon – a pinch for warmth and complexity.
1 teaspoon dried mint – an essential herb for Chorba Frik, imparting a cool, menthol note. (If using whole dried mint leaves, crumble them before adding.)
1/2 teaspoon black pepper – freshly ground for a bit of heat; adjust to taste.
1/2 teaspoon salt, plus more to taste – seasons the soup; salt is key to balancing the flavors as the soup reduces.
1/2 cup dried chickpeas, soaked in water overnight and drained – tender, nutty legumes that thicken the soup. (For convenience, use 1 can (15 oz) of chickpeas, drained and rinsed; skip the soak and reduce any added salt.)
4 cups water or broth – liquid for simmering. (Chicken or vegetable broth can replace water for more flavor.)
1/2 cup cracked green wheat (freekeh) – the namesake of this soup, a smoky whole grain that swells to add body. (Substitute fine bulgur or coarse cracked wheat (tchicha) if freekeh is unavailable.)
1 serrano or whole chili pepper, uncut – optional, for gentle heat. (Remove before serving if leaving the bowl to children or those with low spice tolerance.)
1/2 cup fresh cilantro, chopped (plus extra for garnish) – adds a bright herbal finish at the end. (Also known as coriander leaf.)
Lemon wedges, for serving – a tangy squeeze of lemon juice brightens and balances the rich soup.
Soak the chickpeas: Cover the dried chickpeas with water and soak at room temperature for at least 8 hours (overnight is best); then drain and rinse. (If using canned chickpeas, skip this step.)
Brown the meat: Heat the oil (and ghee, if using) in a large heavy pot over medium-high heat. Add the lamb pieces and brown them on all sides, stirring occasionally, about 6–8 minutes.
Sauté aromatics: Reduce heat to medium. Add the chopped onion (and garlic, if using) and cook, stirring, until the onion is softened, about 5 minutes. Stir in the tomato paste and all the spices (coriander, ginger, paprika, mint, cinnamon, and black pepper) and cook for about 30 seconds until fragrant.
Simmer the soup: Stir in the chopped tomatoes, cilantro, drained chickpeas, water (or broth), and the whole chili pepper (if using). Bring the mixture to a simmer, then cover and reduce heat to medium-low. Cook gently until the lamb and chickpeas are very tender, about 1 to 1½ hours. (Add more water if needed to keep ingredients submerged.)
Add the freekeh: Stir in the cracked wheat (freekeh), return to a simmer, and cook, covered, until the freekeh is tender and most of the liquid is absorbed, about 15–18 minutes. Check the soup’s consistency: it should be thick but still spoonable. If it seems too thick, add a splash of water or broth and stir.
Finish and serve: Taste and adjust the salt if needed, then remove the whole chili (if used). Divide the soup among bowls, sprinkle with additional cilantro, and serve with lemon wedges on the side.
Nutrient | Amount |
Calories | ~532 kcal |
Total Fat | 27 g |
– Saturated Fat | 11 g |
Cholesterol | 114 mg |
Sodium | ~760 mg |
Total Carbohydrate | 44 g |
– Dietary Fiber | ~9 g |
– Sugars | ~4 g |
Protein | 36 g |
Allergens: Contains wheat (gluten) from freekeh and legumes (chickpeas). (Ghee/butter optional – omit if dairy-free.)
Q: What does “Chorba Frik” mean?
A: “Chorba” means soup in Arabic and “Frik” (freekeh) is a type of green wheat. The name reflects the soup’s main thickener – roasted cracked wheat.
Q: Can I use beef or chicken instead of lamb?
A: Yes. Beef chuck or stew meat works well and cooks similarly long; chicken thighs or legs cook faster, so reduce simmer time by about 20 minutes. If using boneless or skinless meat, it will still be flavorful, but keep the bones or add stock for depth.
Q: Is this soup very spicy?
A: It’s mildly spiced in its basic form. The heat mainly comes from black pepper and the optional chili or paprika. You control the heat by adding more pepper or harissa for spice or by omitting spicy ingredients.
Q: What is freekeh and why is it used?
A: Freekeh is wheat harvested green, then dried and roasted. It has a nutty, toasty flavor and chewy texture. In this soup it absorbs liquid to thicken and enrich the broth, making the soup hearty. If you can’t find it, fine bulgur or even cracked barley can substitute.
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