Algerian Chorba Frik with Lamb and Peas
Chorba frik is an iconic soup in Algerian cuisine, especially enjoyed during Ramadan. Its unique flavor comes from frik, the cracked green wheat that thickens the broth and adds a rustic, comforting texture. Spices like cinnamon and ras el-hanout, typical of Algerian cooking, warm the palate and evoke the aromas of Algiers' markets. Wondering what spices are typical in Algerian cuisine? Ras el-hanout, cumin, coriander, and cinnamon are the pillars. This chorba is a true taste journey, to be enjoyed with family around a convivial table.
Ingredients
- Lamb shoulder, cubed300 g
- Frik (cracked green wheat)100 g
- Onion1
- Fresh tomatoes2
- Tomato paste1 tbsp
- Dried chickpeas (soaked overnight)100 g
- Fresh or frozen peas150 g
- Fresh coriander1 bunch
- Fresh minta few leaves
- Ground cinnamon1 stick
- Ras el-hanout1 tsp
- Olive oil2 tbsp
- Salt and pepperto taste
- Water1.5 L
Instructions
- 1
In a large pot, heat olive oil and brown the lamb cubes. Add finely chopped onion and sauté for a few minutes.
- 2
Stir in peeled and diced fresh tomatoes, tomato paste, cinnamon, ras el-hanout, salt, and pepper. Mix and cook for 5 minutes.
- 3
Add drained chickpeas and pour in water. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
- 4
Add rinsed frik and peas. Continue cooking for 15 minutes until frik is tender and broth is slightly thickened.
- 5
At the end, add chopped coriander and mint. Adjust seasoning.
- 6
Serve hot, with a squeeze of lemon if desired.
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