Tunisian Chorba Frik with Lamb and Chickpeas
Chorba frik is a staple of Tunisian cuisine, especially during Ramadan. You'll love its rustic and comforting taste: frik, that cracked green wheat, gives a unique texture and a slightly smoky aroma to this soup. The tender lamb and chickpeas bring generosity, while harissa and spices gently warm the palate. Many people wonder what the most popular traditional Tunisian dishes are; chorba frik is one of them, along with couscous and brik. And if you're wondering what the difference is between Tunisian and Moroccan cuisine, know that Tunisian cuisine is bolder with chilies and bold flavors. Make this soup, it will fill your kitchen with aroma and delight the whole family!
Ingredients
- Lamb (shoulder or neck)400 g
- Frik (cracked green wheat)100 g
- Dried chickpeas (soaked overnight)100 g
- Onion1 large
- Tomato paste2 tbsp
- Harissa1 tbsp
- Fresh coriander1 bunch
- Fresh parsley1/2 bunch
- Ground cumin1 tsp
- Ground cinnamon1/2 tsp
- Olive oil3 tbsp
- Salt and pepperto taste
- Lemon (for serving)1
Instructions
- 1
In a large pot, heat the olive oil and sauté the chopped onion until tender. Add the lamb cut into pieces and brown on all sides.
- 2
Stir in the tomato paste, harissa, cumin, cinnamon, salt and pepper. Mix and cook for 2 minutes to develop the flavors.
- 3
Pour in 1.5 liters of hot water, add the drained chickpeas and the fresh herbs tied in a bouquet. Cover and simmer over medium heat for 30 minutes.
- 4
Add the rinsed and drained frik. Continue cooking for 15-20 minutes over low heat, stirring occasionally to prevent sticking. The soup should thicken slightly.
- 5
Remove the herb bouquet, adjust seasoning and serve hot with lemon wedges for everyone to squeeze to taste.
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