lamb soup (Chorba Frik)
A robust and aromatic soup made with tender lamb, nutty green wheat, and a perfect blend of North African spices.
115 min
Medium
Argelina
5 servings
The story behind
I’ll never forget wandering through Algiers during Ramadan; the air was thick with this very scent. A local friend pulled me into his home and handed me a steaming bowl of Chorba Frik. He told me the soul of the dish is the 'frik'—fire-roasted green wheat that adds a unique smokiness you can't find anywhere else. To me, this soup isn't just a meal; it’s a lesson in hospitality and tradition. Every time I cook it, I'm transported back to that warm kitchen and the sound of shared laughter over a humble wooden table.
Instructions
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1Sauté the lamb with onions and the spice blend until the meat is browned and the room smells incredible.
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2Stir in the tomato paste and cover with water or broth. Let it simmer gently until the meat starts to get tender.
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3Add the frik and the chickpeas. Keep an eye on it, stirring occasionally so the grains don't stick while they soak up the flavors.
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4Once the wheat is soft and the broth has reached a nice, thick consistency, turn off the heat.
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5Garnish with a generous handful of fresh mint and cilantro right before serving for that vibrant finish.
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