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Algerian cuisineSoups

Chorba Frik (Lamb & Freekeh Soup)

In 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.

Chorba Frik (Lamb & Freekeh Soup)
4Servings
15Preparation
90Cooking
532 kcalCalories
Course
Soups
Cuisine
Algerian
Difficulty
Moderate

Overview

A hearty lamb and freekeh soup, Chorba Frik is a winter favorite in Algerian kitchens during Ramadan.

In 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.

Ingredients

Recipe card

Chorba Frik (Algerian Lamb & Freekeh Soup)

Yield4

Ingredients

Directions

01Soak 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.)

02Brown 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.

03Sauté 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.

04Simmer 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.)

05Add 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.

06Finish 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.

Practical

Troubleshooting

If the soup is too thick, thin it with extra hot broth or water when reheating; the grains continue to absorb liquid as it sits. If it’s too thin, cook it a bit longer or add a small slurry of flour or cornstarch dissolved in water to adjust the consistency.

Spice level

Adjust the heat by the type of chili used. Remove the seeds or use a milder pepper if you want less heat, or add an extra pinch of cayenne or a dollop of harissa paste to kick up the spice.

Meat alternatives

Swap lamb for beef or chicken if preferred; cooking times will be similar for beef and slightly less for chicken. For a vegetarian version, omit the meat entirely and increase the chickpeas or add diced vegetables (like carrot, zucchini, or potato), using vegetable broth instead of water.

Herbs

For freshness, stir in more chopped cilantro or mint just before serving. A spoonful of plain yogurt or a drizzle of olive oil on top can add creaminess.

Grain swaps

If freekeh is unavailable, fine bulgur wheat or coarse semolina (tchicha) can be used, though the texture will be slightly different. In a pinch, short-grain rice can thicken the soup similarly.

Serving

Chorba Frik is traditionally enjoyed with crusty bread. It pairs exceptionally well with flatbreads or Algerian khobz (round bread) for dipping. A simple salad or olives on the side complement the meal.

Related recipes

This soup pairs beautifully with other Algerian dishes. Try serving it with Khobz el-Dâr (homemade round bread) or a light salad for a complete meal.

FAQ

What does “Chorba Frik” mean?

“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.

Can I use beef or chicken instead of lamb?

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.

Is this soup very spicy?

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.

What is freekeh and why is it used?

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.

Nutrition

Calories~532 kcal
Total Fat27 g
– Saturated Fat11 g
Cholesterol114 mg
Sodium~760 mg
Total Carbohydrate44 g
– Dietary Fiber~9 g
– Sugars~4 g
Protein36 g

Amount