Foods AdventuresRecipes from around the world

Africa

Algerian Chorba Frik (Lamb and Freekeh Soup)

By ·

Jump to recipe ↓
Algerian chorba frik soup with lamb, freekeh, chickpeas, vegetables, and coriander.
Jump to Recipe Print Recipe

Chorba frik is a beloved Algerian soup of tender lamb, tomato, chickpeas, vegetables, and roasted cracked green wheat called frik.

Brown the lamb first, build a deeply seasoned tomato base, then simmer the frik near the end so it thickens the soup without losing its pleasant chew.

Freekeh continues to absorb broth as it rests, so keep extra hot stock or water nearby if you prefer a looser soup.

Serving Suggestions

Serve hot with torn crusty bread, lemon wedges, and extra cilantro. It makes a comforting main course for a family table.

Algerian chorba frik being ladled from a pot into a bowl with bread and lemon.

Recipe Notes

For a make-ahead meal, stop just before adding the frik. Reheat the soup, add the grain, and simmer until tender just before serving.

Algerian chorba frik soup with lamb, freekeh, chickpeas, vegetables, and coriander.

Algerian Chorba Frik (Lamb and Freekeh Soup)

No ratings yet
A tomato-rich Algerian soup with tender lamb, chickpeas, freekeh, vegetables, coriander, and warm spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Algerian
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 1 lb lamb shoulder, cut into bite-size pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, finely diced
  • 1 medium carrot, finely diced
  • 2 medium ripe tomatoes, grated or finely chopped
  • 2 tbsp tomato paste
  • 1 can chickpeas, drained 15-ounce can
  • 5 cups lamb stock or water plus more as needed
  • 1/2 cup frik or freekeh rinsed
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 tsp dried mint
  • 1 tsp fine salt or to taste
  • 1/2 cup fresh cilantro, chopped plus more to finish
To Serve
  • 1 medium lemon, cut into wedges
  • 1 loaf crusty bread for serving

Equipment

  • Heavy soup pot
  • Chef’s knife
  • Wooden spoon
  • Ladle
  • Fine-mesh strainer

Method
 

Brown the Lamb:
  1. Heat the oil in a heavy soup pot over medium-high heat. Season the lamb lightly with salt and brown it in batches until the edges are deeply colored.
  2. Add the onion, celery, and carrot. Cook until softened, about 6 minutes, then add the garlic and cook for 30 seconds.
Build the Soup:
  1. Stir in the tomatoes, tomato paste, paprika, cumin, coriander, cinnamon, mint, and remaining salt. Cook for 3 minutes until the tomato base darkens.
  2. Add the stock and chickpeas. Bring to a simmer, cover, and cook for 45 to 50 minutes, until the lamb is tender.
Finish with Frik:
  1. Stir in the rinsed frik and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the grain is tender and the soup has thickened.
  2. Taste and adjust the seasoning. Stir in the cilantro, rest for 5 minutes, and serve with lemon wedges and bread.

Nutrition

Calories: 390kcalCarbohydrates: 37gProtein: 27gFat: 17gSaturated Fat: 5gCholesterol: 70mgSodium: 870mgFiber: 8gSugar: 8g

Notes

  • Frik is roasted green wheat with a gently smoky flavor; freekeh is the same grain commonly used under its English name.
  • The soup thickens as it cools, so adjust the consistency with hot stock when reheating.

Keep exploring

All recipes →