Tunisian Chorba Frik (Freekeh Soup)
Ah, Chorba Frik! This comforting soup is a staple of Tunisian cuisine during Ramadan and winter evenings. The cracked green wheat (freekeh) gives it a unique texture, both tender and slightly crunchy. It's a family dish that smells of gentle spices and slow-cooked lamb. You'll love the simplicity of this authentic recipe passed down through generations. A common question: what is the difference between Tunisian and Moroccan cuisine? The answer lies in two words: harissa and caraway. Tunisia loves harissa and caraway, while Morocco relies more on saffron and ras el hanout. Try this chorba and you'll understand why!
Ingredients
- lamb meat (shoulder or neck)300 g
- cracked green wheat (freekeh)150 g
- onion1 medium
- celery stalk1 stalk
- carrot1
- fresh tomato2
- tomato paste1 tablespoon
- olive oil3 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- ground cumin1 teaspoon
- paprika1/2 teaspoon
- fresh cilantro1 bunch
- fresh minta few leaves
- water1.5 liter
Instructions
- 1
Wash the freekeh thoroughly and drain. Cut the lamb into small pieces.
- 2
In a large pot, sauté the chopped onion in olive oil until translucent. Add the meat and brown on all sides.
- 3
Add the carrot and celery diced small, the grated tomatoes, tomato paste, salt, pepper, cumin, and paprika. Mix well and cook for 2 minutes.
- 4
Pour in the water, bring to a boil, then reduce the heat. Cover and simmer for 20 minutes.
- 5
Add the rinsed freekeh to the pot, stir, and continue cooking covered for 15 minutes, stirring occasionally.
- 6
Just before serving, sprinkle with chopped fresh cilantro and a few mint leaves. Serve hot in bowls, with lemon wedges if desired.
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