Chorba Frik

شربة فريك · Chorba Frik

Ingredients12

• lamb shoulder, bone-in, cut in pieces600 g
• onion, finely chopped1
• ripe tomatoes, grated400 g
• tomato paste1 tbsp
• cooked chickpeas150 g
• cracked freekeh80 g
• olive oil3 tbsp
• fresh cilantro, chopped30 g
• ground black pepper1 tsp
• ground cinnamon1/2 tsp
• salt1 tsp
• water1.5 L

Method

1. Heat the olive oil in a large pot and brown the lamb pieces on all sides.
2. Add the onion and cook until soft and lightly golden.
3. Stir in the grated tomatoes, tomato paste, black pepper, cinnamon, and salt, and cook until the mixture thickens slightly.
4. Pour in the water, bring to a boil, then simmer covered until the lamb is tender, about 1 hour.
5. Add the chickpeas and freekeh and simmer until the freekeh is cooked and the soup has thickened, about 20 minutes.
6. Stir in most of the cilantro, adjust the salt, and simmer a few minutes more.
7. Ladle into bowls and garnish with the remaining cilantro.