Algerian Chorba Frik with Lamb and Spices
Chorba frik is much more than a soup in Algeria: it's a comforting ritual that brings families together, especially during Ramadan. Made with cracked green wheat (frik), tender lamb, and a range of typically Algerian spices like ras el hanout and cinnamon, it reveals deep and warm flavors. If you're wondering which spices characterize Algerian cuisine, this recipe gives you a glimpse: ras el hanout, cinnamon, but also cilantro and dried mint are essentials. And to answer a common question: how to prepare an authentic chorba? The key is to take the time to brown the meat and let it simmer slowly so all the aromas blend. A simple yet generous dish!
Ingredients
- Lamb (shoulder or neck)400 g
- Frik (cracked green wheat)150 g
- Onion1 large
- Fresh tomatoes2 medium
- Tomato paste1 tbsp
- Soaked chickpeas100 g
- Fresh cilantro1 bunch
- Dried mint1 tsp
- Ras el hanout1 tsp
- Cinnamon1 stick
- Olive oil2 tbsp
- Salt and pepperto taste
- Lemon1/2
Instructions
- 1
In a pot, brown the lamb cut into pieces with chopped onion in olive oil until colored.
- 2
Add grated tomatoes, tomato paste, ras el hanout, cinnamon, salt, and pepper. Mix and cook for 5 minutes.
- 3
Pour in 1.5 liters of water, add chickpeas and cinnamon stick. Cover and simmer for 30 minutes over medium heat.
- 4
Stir in rinsed frik and dried mint. Continue cooking for 15 minutes, stirring occasionally.
- 5
Adjust seasoning, add chopped cilantro and a squeeze of lemon. Serve hot.
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