Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

Chorba frik is a traditional Algerian soup with lamb, freekeh, and vegetables. It's prepared daily during Ramadan, usually accompanied by briks or böreks.

• Preparation Time: 35 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 25 mins
• Calories: 277 Calories

Ingredients

• 1 teaspoon ground cinnamon
• salt to taste
• 3 tablespoons vegetable oil
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 tablespoon tomato paste
• 1 carrot, diced
• 1 zucchini, diced
• 1 potato, diced
• 1 stalk celery
• 1 onion, grated
• 3 medium ripe tomatoes
• 4 cups water, or as needed
• 1 cup freekeh
• 1 bunch fresh cilantro, finely chopped, divided
• 1 bunch fresh mint, finely chopped, divided
• 0.75 pound lamb meat, cut into 1 1/2-inch cubes
• 0.5 (14 ounce) can chickpeas, drained

Recipe Instructions

Step 1

Place freekeh in a small bowl and cover with cold water. Set aside.

Step 2

Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.

Step 3

Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.

Step 4

Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.

Step 5

Drain freekeh; add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.