Chorba Hamra bel Frik
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Chorba Hamra bel Frik

A hearty Algerian soup featuring tender lamb, nutritious freekeh, and vibrant vegetables, perfect for a comforting meal.

AlgerianOmnivoreLunchDinner
By Daria
10 minPrep
60 minCook
70 minTotal
4Servings
420Calories

Ingredients

  • Freekeh1 cup
  • Lamb12 ounces
  • Onion1, finely chopped
  • Black Pepper1 tsp
  • paprika1 tsp
  • ground cinnamon1 tsp
  • SaltTo taste
  • Vegetable oil3 tablespoons
  • Cilantro1 bunch
  • Mint1 bunch
  • Celery1 stalk
  • Chickpeas14 oz jar
  • Water4 cups
  • Zucchini1, diced
  • Carrots1, diced
  • Tomato puree1 tablespoon
  • Tomatoes3 medium
  • Potatoes1, diced

Substitutions

  • Freekeh: substitute with quinoa or bulgur for a gluten-free option.
  • Lamb: use chicken or beef for a different protein choice.
  • Vegetable oil: swap with olive oil or coconut oil if preferred.
  • Chickpeas: replace with lentils or white beans for a different legume option.
  • Tomato puree: use crushed tomatoes or tomato paste as an alternative.
  • Potatoes: substitute with sweet potatoes or parsnips for a different flavor profile.

Instructions

  1. Soak the Freekeh

    1 min

    Begin by placing freekeh in a small bowl filled with cold water. Allow it to soak for about 30 minutes while you prepare the other ingredients, which will help soften the grain and reduce cooking time.

  2. Cook Lamb and Aromatics

    20 min

    In a large pot, combine the lamb, finely chopped onion, black pepper, paprika, ground cinnamon, and salt to taste. Pour in vegetable oil and add half of the cilantro, half of the mint, along with a whole celery stalk. Mix all ingredients thoroughly and let them simmer over low heat for about 15 minutes, stirring occasionally, until the onions are translucent and the spices are fragrant.

  3. Add Chickpeas and Vegetables

    1 min

    Once the lamb mixture is aromatic, stir in the chickpeas and pour in enough water to fully cover the contents of the pot. Bring the mixture to a gentle simmer, then add the diced zucchini, diced carrot, and tomato puree. Stir well and let it all cook together for another 10 minutes, allowing the flavors to meld.

  4. Steam the Tomatoes

    7 min

    Set a steamer basket over the pot and place the tomatoes inside. Cover the pot and steam the tomatoes for about 5 minutes, or until they become soft and tender. Once done, use a wooden spoon to crush the steamed tomatoes, allowing their pulp to blend into the soup while discarding the skins.

  5. Simmer with Potatoes

    13 min

    Add the diced potato to the pot along with enough water to ensure everything is submerged. Let the mixture simmer for approximately 10 minutes, or until the potato is fork-tender, which will add a creamy texture to the soup.

  6. Finish with Freekeh and Herbs

    18 min

    After draining the soaked freekeh, introduce it to the soup and stir well. Allow it to simmer for about 15 minutes, or until the freekeh is tender and fully cooked. Remember to remove and discard the celery stalk before serving, and finish with a sprinkle of the remaining cilantro and mint on top for a fresh garnish.

FAQ

Yes, you can substitute lamb with chicken or beef, or even use a plant-based protein like tempeh for a vegetarian option.

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