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Traditional Algerian Chorba Frik (Smoked Green Wheat, Lamb, and Fresh Mint Soup)
The iconic Algerian Ramadan soup: a comforting, deep-flavored stew made with tender diced lamb, chickpeas, and frik (cracked fire-roasted green wheat that imparts a signature smoky depth), perfumed with fresh mint and cilantro.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
servings
6
- Lamb meat diced small400 g
- Cracked smoked green wheat (frik/freekeh) rinsed100 g
- Cooked chickpeas120 g
- Crushed tomatoes350 g
- Tomato paste1 Ā½ tbsp
- Onion finely grated150 g
- Celery rib finely minced50 g
- Fresh cilantro chopped25 g
- Fresh mint leaves chopped15 g
- Sweet paprika and black pepper1 tbsp
- Olive oil30 ml
- Salt6 g
Preparation Steps
1
Heat olive oil in a soup pot. SautƩ diced lamb with grated onion, celery, and paprika for 8 minutes until aromatic.
2
Add tomato paste, crushed tomatoes, half of the fresh herbs, and 1.2L boiling water. Simmer gently for 25 minutes.
3
Stir in the cracked freekeh and chickpeas. Simmer for 15-20 minutes, stirring occasionally, until freekeh grains are tender and broth has a thick texture. Top with remaining fresh mint and serve hot with lemon wedges.
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Nutrition Facts
per servingCalories
310
Protein
22g
Carbohydrates
28g
Fat
13g
Allergens
GlutenCelery
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
