Chorba frik is a hearty Algerian soup made with lamb, tomatoes, chickpeas, fresh herbs, and frik, a cracked green wheat with a pleasantly chewy texture. It is often served hot as a first course or a light meal, and family versions vary in their meat, spice, and herb balance. This version gives you a practical stovetop recipe with a savory broth and tender grains.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 12 ounces (340 g) boneless lamb shoulder, cut into ¾-inch (2 cm) cubes
- 1 cup (150 g) finely chopped onion, about 1 medium onion
- ½ cup (60 g) finely chopped celery, about 1 small stalk
- 1 cup (150 g) finely chopped carrot, about 1 medium carrot
- 2 tablespoons (30 g) tomato paste
- 1 cup (240 g) crushed tomatoes
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) ground turmeric
- ¼ teaspoon (0.5 g) ground cinnamon
- ½ teaspoon (1 g) freshly ground black pepper
- 1 teaspoon (6 g) fine salt, plus more to taste
- 8 cups (1.9 L) water or low-sodium lamb or chicken broth
- 1 cup (165 g) cooked chickpeas, drained and rinsed
- ¾ cup (120 g) frik, also sold as freekeh or cracked green wheat
- ½ cup (20 g) chopped fresh cilantro, divided
- ¼ cup (10 g) chopped fresh flat-leaf parsley
- 1 tablespoon (3 g) chopped fresh mint, plus more to serve
- 1 tablespoon (15 ml) fresh lemon juice, plus lemon wedges to serve
- ¼ teaspoon (0.5 g) harissa, optional, or more to taste
Instructions
- Prepare the ingredients. Cut the lamb into evenly sized cubes so they cook at a similar rate. Chop the onion, celery, carrot, and herbs, and rinse the frik in a fine-mesh strainer under cool water. Drain the chickpeas. If using broth, choose low-sodium broth so you can adjust the seasoning at the end.
- Brown the lamb. Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Add the lamb in one layer, working in batches if the pot is crowded, and brown it for about 8 minutes, turning the pieces so several sides color. The lamb does not need to cook through at this stage. Transfer it to a plate, leaving the oil and browned bits in the pot.
- Soften the vegetables and bloom the spices. Add the onion, celery, and carrot. Cook for 6 minutes over medium heat, stirring occasionally, until the onion begins to look translucent. Stir in the tomato paste, coriander, paprika, turmeric, cinnamon, black pepper, and salt. Cook for 2 minutes, stirring so the paste darkens slightly and the spices become fragrant without scorching.
- Build the broth and simmer the lamb. Pour in the crushed tomatoes and water or broth, scraping the base of the pot to loosen the browned bits. Return the lamb and any plate juices to the pot, then add the chickpeas. Bring the liquid to a boil, lower the heat to maintain a gentle simmer, and partially cover. Cook for 40 minutes, stirring once or twice. Avoid a hard boil, which can make the lamb firm and the liquid reduce too quickly.
- Check the lamb, then add the frik. Check the thickest lamb cube with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb. Lift the lamb pieces onto a clean plate to rest for at least 3 minutes; they can rest while the frik cooks. Stir the rinsed frik into the simmering soup and cook uncovered for 17 minutes, stirring frequently near the end because the grains can settle and stick. If the soup thickens more than you like, add hot water a little at a time.
- Finish and season. Return the rested lamb to the pot. Stir in the parsley, mint, half of the cilantro, and lemon juice. Simmer for 2 minutes, then taste the broth. Add more salt, pepper, lemon, or harissa as needed. The frik will continue absorbing liquid as the soup stands, so keep extra hot water nearby if you prefer a looser bowl. Ladle into warm bowls and scatter the remaining cilantro over the top.
Tips
- Look for frik in the right place. Frik is young green wheat that is dried, toasted, and cracked; it gives chorba frik a distinctive toasted aroma and firm, chewy bite. Check Middle Eastern or North African grocery stores and the grain section of larger markets. Freekeh is often the same ingredient under a different spelling. If you cannot find it, use ¾ cup (135 g) medium bulgur. Bulgur cooks faster and tastes less smoky, so add it for only the final 10 to 12 minutes and check its package directions.
- Keep the simmer gentle. A rolling boil can make lamb tough and break the grains down before they have finished cooking. Look for small, steady bubbles, and stir more often once the frik goes in. If the soup seems too thick, loosen it with hot water rather than turning up the heat.
- Adjust the seasoning at the end. Broth, tomato paste, and harissa vary in saltiness and heat. Start with the listed amounts, then taste after the grains soften. Lemon brightens the tomato and herbs; add it gradually so it does not overpower the broth.
- Make the chopping manageable. Cut the lamb and vegetables while the pot heats, and measure the spices before you start cooking. If you use frozen chopped herbs, add them near the end as directed; dried herbs are more concentrated and will not give quite the same fresh finish.
Serving Suggestions
Serve chorba frik piping hot in deep bowls, with lemon wedges on the table so each person can add acidity to taste. A small dish of harissa lets diners choose their own heat level. Algerian meals may include soup as part of a larger spread, but a generous bowl with bread also makes a satisfying, simple meal. Offer crusty bread, baguette, or flatbread for dipping into the tomato-rich broth.
For a fuller table, pair the soup with a crisp green salad dressed with lemon and olive oil, or with sliced tomatoes and cucumbers. Keep the side dishes lightly seasoned so they do not compete with the herbs and spices in the soup. If serving it as a first course, use smaller portions and follow with grilled vegetables or another main dish. Sprinkle each bowl with a little extra cilantro or mint just before serving; adding the herbs at the table preserves their fresh aroma.
Variations
There is no single fixed home-style version of chorba frik. Lamb shoulder gives the broth a rich flavor, but boneless beef chuck can be used in the same quantity; it may need additional simmering to become tender, so check it before adding the frik. Chicken is another option, though its cooking time differs. If using chicken pieces, cook poultry to a USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer, before serving.
For a meat-free pot, omit the lamb and use vegetable broth. Add another cup (165 g) of cooked chickpeas or a cup (150 g) of diced potato for substance, and begin simmering the vegetables and tomatoes for 15 minutes before adding the frik. The result will be lighter and less savory than the lamb version; a little extra olive oil and a final squeeze of lemon can help round it out.
Adjust the spice profile to suit your table. Add more harissa for a distinctly hotter bowl, or leave it out for a mild soup. Some cooks use more celery or cilantro, while others add a small amount of dried mint. If you want a thinner, more broth-like consistency, reduce the frik to ½ cup (80 g); for a thicker soup, add up to 1 cup (160 g), keeping in mind that it will absorb more broth as it sits.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. Frik continues to absorb liquid as it rests, so expect the chilled soup to be thicker than it was in the pot. Stir in a splash of water or broth before reheating, and add more only as needed.
Reheat a portion in a saucepan over medium-low heat, stirring often, until it is steaming throughout and reaches 165°F (74°C); check with a food thermometer. You can also microwave an individual serving in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Do not reheat the same portion repeatedly. For longer storage, freeze the cooled soup in airtight containers for up to 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). The grains may soften after freezing, but a little added broth restores a spoonable consistency.
Frequently Asked Questions
What is frik, and is it the same as freekeh?
Frik is cracked green wheat that is harvested before it fully matures, then dried and toasted. Freekeh is a common English spelling for the same grain, though the size of the cracked pieces can vary by product. Check the package and adjust the cooking time if it calls for a shorter simmer.
Can I make chorba frik without lamb?
Yes. Use vegetable broth and add extra chickpeas or diced potato, following the vegetarian variation above. The soup will have a lighter flavor than the lamb version, but tomato, herbs, spices, and frik still make a satisfying broth. Check the pot as it simmers and add water if the grains thicken it too much.
Can I use canned chickpeas?
Yes. Drain and rinse canned chickpeas, then measure 1 cup (165 g) for the recipe. They are already cooked, so they only need to warm through during the simmer. Dried chickpeas also work, but cook them separately until tender before measuring; adding uncooked dried chickpeas directly to this recipe would require a much longer cooking time and more liquid.
Why did my soup become so thick?
Frik keeps absorbing broth as it cooks and after the soup is removed from the heat. Stir in hot water or broth a little at a time until you reach the consistency you want, then taste again for salt and lemon. Next time, use slightly less frik or serve the soup soon after it finishes cooking.
Can I prepare any part of the recipe ahead?
You can chop the onion, celery, and carrot up to a day ahead and keep them covered in the refrigerator. The soup itself can also be made ahead, but it will thicken as it cools. Refrigerate it promptly, then add water or broth when reheating and bring it to 165°F (74°C) throughout.
Related
- Algerian Sauce Recipe for Fries, Sandwiches and More
- Algerian Borek Recipe: Beef and Potato Filling
- Algerian Lentil Soup Recipe with Cumin, Tomato and Herbs
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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