Chorba frik

Chorba frik


10 people made this

About this recipe: This is absolutely my favourite Algerian dish (good thing, too, as we eat this for virtually every day for a month each year). Chorba frik served with Borek is commonly eaten during Ramadan after breaking the fast with three dates and fermented milk, but I can eat this frequently all year round! Frik is known as crushed wheat or green wheat and can be hard to find if you don't have access to an Algerian butcher or shop. Some branches of Tesco sell it (East End Crushed Wheat). I believe it’s in the Indian/Ethnic section.

SarahBou Kent, England, UK

Serves: 4 

  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 pinch Cayenne pepper
  • 1 teaspoon paprika
  • 4 tablespoons tomato puree
  • 1L vegetable stock
  • 4 tablespoons frik, crushed wheat
  • 1/2 tin chickpeas
  • handful each parsley and coriander, chopped
  • 4 sprigs mint leaves, chopped
  • 1 lemon

Prep:5min  ›  Cook:40min  ›  Ready in:45min 

  1. Gently fry the onion until soft. Add the garlic cook for another 2 minutes, then add the Cayenne and paprika and cook for another minute.
  2. Add the tomato puree and stock and bring to the boil, add the frik and simmer, covered, until Frik is soft, about 30 minutes. I like to then whizz with a blender. Add the chickpeas and herbs and cook for a few minutes until chickpeas are heated.
  3. Add a squeeze of lemon and serve with the Borek (see recipe on this site) . . . bliss.

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Reviews (1)


thank you very much :3 - 14 Sep 2016

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