Algerian Chorba Frik
Chorba frik is the ultimate comfort soup in Algeria, especially during Ramadan. You'll see, it's a dish that smells of gentle spices and fresh cilantro. Many ask me what spices are typical of Algerian cuisine: here we use a subtle blend of cumin, paprika, and cinnamon that gives this unique warmth. And unlike Moroccan couscous, often spicier, our chorba stays light and fragrant. Make it with love, it will fill your home with wonderful aromas!
Ingredients
- lamb (or chicken)500g
- onion1 medium
- fresh tomatoes3
- tomato paste2 tablespoons
- frik (cracked green wheat)150g
- chickpeas soaked overnight100g
- fresh cilantro1 bunch
- flat-leaf parsley1/2 bunch
- olive oil3 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- ground cinnamon1/2 teaspoon
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- water1.5 liters
Nutrition
Instructions
- 1
In a large pot, heat olive oil and sauté the chopped onion and meat pieces until browned.
- 2
Add grated tomatoes, tomato paste, and spices (salt, pepper, cinnamon, cumin, paprika). Stir well and simmer for 5 minutes.
- 3
Pour in hot water, add drained chickpeas. Bring to a boil, then reduce heat and cook covered for 20 minutes.
- 4
Rinse the frik in cold water and add it to the pot. Continue cooking for 15 minutes, stirring occasionally.
- 5
Finely chop cilantro and parsley, add them to the chorba. Simmer another 5 minutes.
- 6
Serve hot, with a squeeze of lemon and fresh bread. You can also add a handful of vermicelli for extra texture.
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