📝 About This Recipe
Chorba Frik is the quintessential centerpiece of the Algerian dinner table, especially during the holy month of Ramadan. This deeply aromatic soup features tender chunks of lamb simmered with 'frik'—ancient green durum wheat that is fire-roasted and cracked to impart a unique, smoky depth. Infused with a vibrant blend of fresh cilantro, mint, and warm Ras el Hanout, it is a nourishing masterpiece that perfectly balances earthy grains with a bright, velvety tomato broth.
🥗 Ingredients
The Base
- 500 grams Lamb shoulder or leg (cut into 1-inch cubes)
- 1 large Smutty or Yellow Onion (very finely grated or processed into a paste)
- 3 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Ghee or Smen (for authentic Maghreb flavor)
The Grain and Aromatics
- 3/4 cup Frik (Cracked Green Wheat) (rinsed and soaked for 10 minutes)
- 2 medium Fresh Tomatoes (peeled and grated into a puree)
- 2 tablespoons Tomato Paste
- 1 stalk Celery (finely minced with leaves)
- 1 bunch Fresh Cilantro (finely chopped, divided)
- 1/2 bunch Fresh Mint (finely chopped)
Spices and Liquid
- 1 tablespoon Ras el Hanout (high quality blend)
- 1 piece Cinnamon Stick
- 1 teaspoon Sweet Paprika
- to taste Salt and Black Pepper
- 1.5 liters Water or Beef Stock (hot)
- 1/2 cup Chickpeas (cooked or canned, drained)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional Dutch oven, heat the olive oil and smen over medium heat until shimmering.
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2
Add the lamb cubes and sear them until they are lightly browned on all sides, about 5-7 minutes.
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3
Stir in the grated onion paste and minced garlic. Cook for 5 minutes until the onion becomes translucent and fragrant, but not browned.
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4
Add the grated fresh tomatoes, tomato paste, minced celery, and half of the chopped cilantro. Stir well to combine.
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5
Season the mixture with Ras el Hanout, the cinnamon stick, paprika, salt, and black pepper. Let the spices toast with the meat for 2 minutes to release their oils.
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6
Pour in the hot water or stock. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes.
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7
While the meat simmers, rinse the frik under cold water to remove any dust or impurities, then drain.
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8
After the initial 30 minutes, add the frik and the chickpeas to the pot. Stir well to ensure the grain doesn't stick to the bottom.
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9
Cover and continue to simmer for another 25-30 minutes. The frik will swell and thicken the soup naturally.
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10
Check the consistency; if the soup is too thick, add a splash of hot water. The frik should be tender but still have a slight 'al dente' bite.
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11
Taste and adjust the seasoning. Remove the cinnamon stick.
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12
Stir in the remaining cilantro and the chopped fresh mint just before turning off the heat to preserve their bright color and aroma.
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13
Let the soup rest for 5 minutes before serving to allow the flavors to fully meld together.
💡 Chef's Tips
Always grate your onions rather than dicing them; the onion paste creates a smoother, more integrated broth texture. If you cannot find frik, you can substitute with coarse bulgur, though you will lose the signature smoky flavor. Do not skip the fresh mint at the end; it provides a necessary brightness that cuts through the richness of the lamb. Be careful not to overcook the frik into a mush; it should provide a pleasant texture to the soup. For an extra layer of flavor, add a whole bird's eye chili during the last 10 minutes of simmering for a subtle heat.
🍽️ Serving Suggestions
Serve hot in deep bowls with a generous squeeze of fresh lemon juice to brighten the spices. Pair with 'Bourak'—crispy Algerian spring rolls filled with meat or potato. Accompany with a side of fresh 'Kesra' or 'Khobz Dar' (traditional Algerian semolina breads). Serve a small bowl of dates on the side, following the traditional Maghreb custom. A side of spicy Harissa paste is perfect for those who want to dial up the heat.