Chorba Frik
Soups & Starters
Soups & Starters

Chorba Frik

A soul-warming cracked wheat soup enriched with tender lamb, seasonal herbs, and a secret blend of Saharan spices. The quintessential dish of Algerian Ramadan tables.

timer Prep Time 20 Mins
local_fire_department Cook Time 1h 30 Mins
group Servings 6-8 People
signal_cellular_alt Difficulty Medium
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Ingredients

Main Ingredients

  • 500g beef or lamb, cubed
  • 1 cup freekeh (cracked green wheat)
  • 2 large onions, finely diced
  • 3 cloves garlic, crushed
  • 2 fresh tomatoes, grated
  • 2 tbsp tomato paste
  • 3 tbsp olive oil

Spices

  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1 tsp salt (or to taste)
  • 1/4 tsp ground ginger

Herbs & Garnish

  • 1 bunch fresh cilantro, chopped
  • 1 bunch fresh parsley, chopped
  • Fresh mint for garnish
  • Juice of 1 lemon
  • 2 liters hot water
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Instructions

restaurant Prepare the Ingredients

1

Rinse the Freekeh

Wash the freekeh thoroughly under running water until the water runs clear. Soak in warm water for 15 minutes, then drain.

2

Prepare the Meat

Cut the meat into medium-sized cubes. Season with salt, pepper, and cumin.

3

Prepare the Vegetables

Finely dice the onions, crush the garlic, and grate the tomatoes.

restaurant Cooking

1

Sear the Meat

In a large pot, heat olive oil over medium-high heat. Add the meat cubes and sear on all sides until beautifully golden brown.

2

Add Aromatics

Add diced onion and stir until translucent (about 5 minutes). Add crushed garlic and stir for an additional minute.

3

Add Tomatoes & Spices

Add grated tomatoes and tomato paste. Stir well, then add all remaining spices (cinnamon, ginger). Cook for 5 minutes until the sauce thickens.

4

Add Water & Freekeh

Pour in hot water and bring to a boil. Add the drained freekeh. Reduce heat and let the soup simmer gently for 1 hour.

5

Add Fresh Herbs

In the last 10 minutes of cooking, add chopped cilantro and parsley. Stir, taste, and adjust salt and seasoning.

restaurant Serving

1

Finish & Garnish

Ladle soup into deep serving bowls. Add a squeeze of lemon and garnish with fresh mint leaves and cilantro. Serve piping hot with crusty bread.

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Chef's Notes

Chorba Frik is the heart of every Algerian Ramadan table. The secret lies in patient slow-cooking and quality freekeh — choose the darkest green grain for the richest flavor. The subtle cinnamon is what sets this soup apart from all others.

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