Chorba Frik Algérienne
A traditional and hearty Algerian soup made with cracked green wheat (frik), tender lamb or chicken, aromatic vegetables, and a blend of warming spices. It's a staple during Ramadan and special occasions, offering a comforting and flavorful meal.
🧂 Ingredients
- 500 g Lamb shoulder or boneless chicken thighs(cut into 2-3 cm (about 1 inch) pieces)
- 150 g Frik (cracked green wheat)(rinsed thoroughly under cold water and drained)
- 2 medium Yellow onions(finely chopped)
- 400 g Tomatoes(canned crushed tomatoes, or 4-5 ripe fresh tomatoes, pureed)
- 2 stalks Celery stalks(finely chopped)
- 2 medium Carrots(peeled and finely chopped)
- 100 g Chickpeas(cooked or canned, drained and rinsed)
- 2 tbsp Tomato paste(double concentrated if possible)
- 1 tbsp Fresh coriander(finely chopped, plus extra for garnish)
- 1 tbsp Fresh parsley(finely chopped, plus extra for garnish)
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground turmeric
- 0.5 tsp Ground ginger
- 1 tsp Salt(or to taste)
- 0.5 tsp Freshly ground black pepper(or to taste)
- 3 tbsp Olive oil
- 2 liters Water or low-sodium chicken/lamb broth(about 8 cups)
- 4 wedges Lemon wedges(for serving)
👨🍳 Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the meat pieces in a single layer (work in batches if necessary to avoid overcrowding) and sear until well-browned on all sides, about 5-7 minutes per batch. This browning develops flavor. Remove the seared meat with a slotted spoon and set aside.
- 2
Reduce the heat to medium (around 175°C / 350°F). Add the finely chopped onions to the pot and sauté, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Add the chopped celery and carrots and continue to cook, stirring, until they begin to soften, about another 5 minutes.
- 3
Stir in the crushed tomatoes, tomato paste, ground cinnamon, ground turmeric, ground ginger, salt, and black pepper. Cook, stirring constantly, for 2-3 minutes until the tomato paste darkens slightly and the spices become fragrant. This step, called 'blooming' the spices, enhances their flavor.
- 4
Return the seared meat to the pot. Add the rinsed frik, cooked chickpeas, and the chopped fresh coriander and parsley. Pour in the water or broth, ensuring all ingredients are submerged. Stir everything together to combine.
- 5
Increase the heat to bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 1 hour, or until the meat is very tender and the frik is fully cooked and has softened. Stir occasionally to prevent the frik from sticking to the bottom of the pot. The soup should thicken slightly.
- 6
After simmering, taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup has become too thick for your liking, stir in a little more hot water or broth until it reaches your desired consistency.
- 7
Ladle the hot Chorba Frik into individual bowls. Garnish generously with extra fresh coriander and parsley. Serve immediately with lemon wedges on the side for squeezing over the soup, which adds a bright, fresh finish.
💡 Pro Tips
- ✓Frik (cracked green wheat) is a specialty grain with a unique smoky flavor. It can be found in Middle Eastern or specialty food stores. Ensure you rinse it well to remove any dust.
- ✓For a deeper, more authentic flavor, use lamb broth or a good quality chicken broth instead of plain water.
- ✓If frik is unavailable, coarse bulgur wheat can be used as a substitute, but be aware that the texture and flavor will be different. Bulgur cooks faster, so adjust simmering time accordingly.
- ✓For best results, use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent scorching.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier kick, add a pinch of red pepper flakes or a small chopped chili pepper along with the onions.
- Feel free to add other vegetables like diced zucchini, green beans, or bell peppers during the last 30 minutes of simmering.
- To make a vegetarian or vegan version, omit the meat and use vegetable broth. Consider adding firm tofu or more chickpeas for added protein.