Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
Description
Chorba frik is a traditional Algerian soup with lamb, freekeh, and vegetables. It's prepared daily during Ramadan, usually accompanied by briks or böreks.
Ingredients
•
1 cup freekeh
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3/4 pound lamb meat, cut into 1 1/2-inch cubes
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1 onion, grated
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1 teaspoon ground black pepper
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1 teaspoon paprika
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1 teaspoon ground cinnamon
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salt to taste
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3 tablespoons vegetable oil
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1 bunch fresh cilantro, finely chopped, divided
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1 bunch fresh mint, finely chopped, divided
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1 stalk celery
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1/2 (14 ounce) can chickpeas, drained
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4 cups water, or as needed
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1 zucchini, diced
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1 carrot, diced
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1 tablespoon tomato paste
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3 medium ripe tomatoes
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1 potato, diced
Directions
1
Place freekeh in a small bowl and cover with cold water. Set aside.
2
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.
3
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.
4
Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
5
Drain freekeh and 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.