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Name: Chorba Frik
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Algeria
Ingredients: 600 g lamb shoulder, bone-in, cut in pieces; 1 onion, finely chopped; 400 g ripe tomatoes, grated; 1 tbsp tomato paste; 150 g cooked chickpeas; 80 g cracked freekeh; 3 tbsp olive oil; 30 g fresh cilantro, chopped; 1 tsp ground black pepper; 1/2 tsp ground cinnamon; 1 tsp salt; 1.5 L water

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Algeria1 h 30 minServes 6déjà cuisiné

Chorba Frik

شربة فريك · Chorba Frik

Ingrédients12

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

viandelégumecéréaleautreépice et sauce

Préparation

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