About this Dish
A tomato-based soup with cracked green wheat, lamb, and fresh coriander.
History & Origin
The quintessential Ramadan opener across Algeria, chorba frik uses freekeh (young roasted wheat) for a smoky, nutty depth.
IngredientsServes 2
🥩Lamb shoulder, 500g cut into small chunks
🌾Frik (cracked green wheat), 150g rinsed
🍅Ripe tomatoes, 3 large grated or blended
🧅Brown onion, 1 large finely grated
🥫Tomato paste, 2 tablespoons
🫒Olive oil, 3 tablespoons
🌿Fresh coriander, a large bunch roughly chopped
🧂Ras el hanout, 1 teaspoon
🌶️Dried red chilli flakes, half a teaspoon
🍋Lemon, 1 cut into wedges for serving
Method
1
Heat the olive oil in a large heavy pot over medium-high heat. Add the grated onion and cook for 5 minutes until softened and lightly golden, stirring often.2
Add the lamb chunks to the pot along with the ras el hanout, chilli flakes, a generous pinch of salt, and black pepper. Stir well and brown the meat on all sides for about 5 minutes.3
Stir in the tomato paste and cook for 2 minutes, then add the grated fresh tomatoes. Let everything simmer together for 5 minutes so the tomatoes reduce slightly and coat the lamb.4
Pour in about 1.5 litres of water and bring to a rolling boil. Reduce the heat to low, cover the pot, and let the lamb simmer gently for 40 minutes until it starts to become tender.5
Add the rinsed frik to the soup, stir well, and return to a gentle simmer. Cook uncovered for a further 25-30 minutes, stirring occasionally, until the frik is fully cooked and has thickened the soup.6
Stir in most of the chopped coriander, taste and adjust salt if needed, and simmer for one final minute. Ladle into deep bowls, scatter over the remaining coriander, and serve with lemon wedges and crusty bread.User Reviews
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