Saucepan@saucepan · Shared this recipeFollowAlgerian · soupChorba Frik (Algerian Lamb and Freekeh Soup)A comforting Algerian soup with a tomato base, tender lamb, freekeh, and chickpeas, seasoned with warm spices and fresh cilantro.total1 hr 25 minprep10 mincook1 hr 15 minservings2Original recipe on carolinescooking.comKeep this recipeAdd a copy of Chorba Frik (Algerian Lamb and Freekeh Soup) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings0.25 cup freekeh, aka frik1 small onion6 oz lamb, diced2 tomatoes1 handful cilantro, coriander2 tbsp vegetable oil1 tsp paprika0.5 tsp coriander0.5 tsp cinnamon1 tsp dried mint0.5 tsp salt ), (can adjust later to taste0.5 tsp pepper ), (can adjust later to taste1 tsp tomato paste4 cup water0.5 cup chickpeas, canned/soaked volume/weightStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse the freekeh/frik in cold water and remove any dark pieces that look like they may not be grains. Drain and set aside.2Step 2: Finely chop the onion and chop the lamb into small bite-sized chunks. Halve the tomatoes and grate the inside over a bowl/dish so that you collect all of the pulp. Discard the skin and any tough core. Chop the cilantro/coriander relatively finely.3Step 3: Warm the oil in a medium pot/saucepan over a medium heat then add the onion. Cook for a few minutes to soften the onion then add the lamb and gently brown all over.4Step 4: Add the dry spices (paprika, coriander, cinnamon, mint, salt, pepper and dry mint) and mix through. Cook for a minute then add the cilantro, tomato paste and grated tomato. Mix through then add the water. If using uncooked, soaked chickpeas, add them at this point.5Step 5: Cover and bring the pot to a simmer then reduce the heat to keep at a simmer rather than boiling. Cook for around 45 minutes to an hour until the lamb is tender.6Step 6: Add the freekeh/frik and chickpeas, if using canned (pre-cooked). Cover and cook for another 15 minutes until the freekeh is just tender.7Step 7: Serve topped with a little extra chopped cilantro/coriander.getsaucepan.com/r/f69200c8-c271-4719-b28e-45b2d38513d5 · Original: https://www.carolinescooking.com/chorba-frik/
