Chorba Frik (Lamb & Green-Wheat Soup) 🌾

Name: Chorba Frik (Lamb & Green-Wheat Soup)
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Algerian
Ingredients: 300 g lamb shoulder or neck, in small cubes; 2 tbsp olive oil or smen (clarified butter); 1 onion, finely diced; 2 celery sticks, diced; 400 g ripe tomatoes, peeled and crushed (or 2 tbsp tomato purée); 100 g frik (roasted green wheat), rinsed; 1.5 L lamb or chicken stock; 1 tsp ground cumin; 1/2 tsp cinnamon; 1 tsp paprika; 1 tsp harissa (plus more to taste); Big handful fresh coriander, chopped; 1 lemon; salt and black pepper; Optional: vermicelli noodles, chickpeas, a spoon of ras el hanout

The soup that opens an Algerian iftar: a tomato-red lamb broth, deepened with onion, celery and coriander, into which goes frik — harissa-red grains of fire-roasted green wheat that unroll as they cook and give the chorba its name and its chew. Fresh coriander and a whisper of cinnamon keep it elegant; lemon at the end wakes it up. The rule of the pot: simmer the meat first, add the frik late, and stir so the grains never clump at the bottom.

Algiers Algerian ⏱ 90 min Média

Modo de preparo

1

Warm the oil in a heavy pot and sweat the onion and celery until soft; add the lamb and brown lightly.
2

Stir in paprika, cumin, cinnamon and harissa and cook a minute until the spices bloom in the oil.
3

Add the crushed tomatoes and the stock; bring to a simmer, cover, and cook the lamb tender, 40-50 minutes.
4

Rinse the frik well, add it to the boiling soup and stir; simmer uncovered 15-20 minutes until the grains unroll and are chewy, adding water if it thickens too much.
5

Season with salt, pepper and most of the coriander; take off the heat and finish with a squeeze of lemon.
6

Serve scalding hot, dressed with the rest of the coriander and a side of lemon wedges and khobz bread.

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Chorba Frik (Lamb & Green-Wheat Soup) 🌾

Modo de preparo

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