Chorba hamra bel frik (Algerian lamb, tomato and freekeh soup)

    (1)
    1 hour 35 min

    This traditional soup is prepared every day during the month of Ramadan by Algerian families. It is usually accompanied by Briks or Boreks.


    2 people made this

    Ingredients
    Serves: 8 

    • 1 medium-sized glass freekeh (cracked wheat)
    • 300g lamb meat, cubed
    • 1 onion, grated
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 teaspoon ground cinnamon
    • salt to taste
    • 3 tablespoons oil
    • 1 bunch coriander, finely chopped
    • 1 bunch mint, finely chopped
    • 1 stick celery
    • 1/2 (400g) tin chickpeas, drained
    • 1 tablespoon tomato puree
    • 1 courgette, diced
    • 1 carrot, diced
    • 3 medium-sized ripe tomatoes
    • 1 potato, diced

    Method
    Prep:45min  ›  Cook:50min  ›  Ready in:1hr35min 

    1. Place the cracked wheat in a bowl and cover with water. Leave to soak while you start preparing the dish.
    2. Place the lamb and onion in a couscous pot. Add the pepper, paprika, cinnamon and the salt.
    3. Add the oil, half of both the coriander and the mint, and the celery. Stir over low heat for about 15 minutes.
    4. Add the chickpeas, cover with a little water and bring to a gentle simmer. Add the tomato puree, courgette and carrot.
    5. Place a couscous steamer on the pot and steam the tomatoes. Crush the tomatoes with a wooden spatula as they cook and soften to let the pulp drip into the soup. Discard the leftover tomato peels.
    6. Add the potato, cover with water and simmer over low heat till potatoes are soft.
    7. Add the drained frik to the pot and cook for 15 more minutes.
    8. Remove the celery from the soup and discard. Sprinkle the soup with the remaining coriander and mint before serving.

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