Algerian Chorba Frik
Tomato, lamb and herbs build the broth while frik—cracked green wheat—adds a smoky grain character and gentle body.
About this dish
Chorba frik is an Algerian soup made with meat, tomato, herbs and frik, the roasted green wheat known elsewhere as freekeh. It is especially associated with Ramadan tables, where the warm, aromatic soup commonly begins the evening meal.
Why this dish matters
Regional Algerian chorbas vary in meat, herbs, chickpeas and grain. Frik distinguishes this version and gives the soup a toasted flavor that ordinary bulgur does not fully match.
Freekeh is the defining grain. Coarse bulgur can substitute but changes the flavor.
Preparation notes
It can carry fine husk particles.
It deepens the broth.
Overcooked frik can become overly soft.
Ingredients & detailed method
Ingredients
- 1 lb lamb, cubed
- 2 tbsp olive oil
- 1 onion
- 2 celery stalks
- 3 tomatoes, grated
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 cup frik/freekeh
- 6 cups stock
- 1/2 cup chickpeas, cooked
- Cilantro and mint
- Salt
Method
- 1.Brown lamb in olive oil.
- 2.Add onion and celery; soften 5 minutes.
- 3.Add tomato, paste, paprika and cinnamon; cook until concentrated.
- 4.Add stock and simmer 35 minutes.
- 5.Stir in frik and chickpeas; simmer 15–20 minutes.
- 6.Checkpoint: lamb should be tender and frik chewy-tender, with broth still pourable.
- 7.Finish with cilantro, mint and salt.
Worth finding before you cook
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