Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

What you need

Ingredients

Measured for 4 servings.

• 180 gFreekeh
• 340.2 gLamb
• 120 gOnion
• 2 gBlack Pepper
• 2 gPaprika
• 2 gground cinnamon
• 2 gSalt
• 45 mlvegetable oil
• 30 gCilantro
• 20 gMint
• 1 pcs (approx. 100 g)Celery
• 396.9 gChickpeas

Make it

Method

1. 01

   Weigh and prepare all ingredients for Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup): 180 g Freekeh, 340.2 g Lamb, 120 g Onion, 2 g Black Pepper, 2 g Paprika, 2 g Ground Cinnamon, 2 g Salt, 45 ml Vegetable Oil, 30 g Cilantro, 20 g Mint, 1 pcs (approx. 100 g) Celery, 396.9 g Chickpeas. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Freekeh and the listed liquids, bring to a gentle simmer, and cook partly covered for about 55 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.