Chorba Frik
A Maghrebi soup shared across Algeria, Tunisia, and Libya, entering the region through 16th-century Ottoman-Turkish culinary exchange rather than pre-Islamic antiquity. What makes this version specifically Algerian is real and cultural rather than technical: chorba frik is the soup most Algerian families genuinely break the Ramadan fast with, night after night throughout the month, more so than any competing soup style in neighboring countries. Its defining ingredient is frik, green durum wheat harvested unripe, then fire-toasted and cracked, giving a real smoky, nutty flavor and gentle chew; real technique simmers the frik directly in the lamb broth so it absorbs flavor rather than being added as an afterthought.
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup frik (cracked green wheat), rinsed
- 500g lamb, cubed
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 tomatoes, chopped
- 2 tbsp tomato paste
- Cilantro and parsley, chopped
- 1 tsp dried mint
- Lemon wedges, to serve
Steps
- Brown the lamb with the onion and celery in a large pot.
- Add the tomatoes and tomato paste, and cook down briefly.
- Cover with water and simmer 45-60 minutes until the lamb is tender.
- Add the frik and continue simmering 20-25 minutes until the wheat is tender and the soup has thickened.
- Stir in the cilantro, parsley, and dried mint, and serve hot with a lemon wedge.