Chorba Frik (Cracked Wheat and Lamb Soup) (كيرفلا ةبرش)
The Quirky Foodster Team
Ingredients
- Lamb shoulder, cubed — 400 g (14 oz)
- Frik (cracked green wheat), rinsed — 100 g (1/2 cup)
- Onion, chopped — 150 g (1 medium)
- Tomato paste — 40 g (3 tbsp)
- Chickpeas, cooked — 150 g (3/4 cup)
- Vegetable oil — 30 ml (2 tbsp)
- Fresh coriander, chopped — 15 g (1/4 cup)
- Fresh mint, chopped — 10 g (2 tbsp)
- Water — 1.5 L (6 cups)
- Salt — 8 g (1 1/2 tsp)
Method
- Heat oil in a large pot and brown the lamb with the onion until softened.
- Stir in tomato paste and cook for 1-2 minutes.
- Add water, salt and chickpeas; bring to a boil, then simmer covered for 35-40 minutes until the lamb is tender.
- Add the frik and simmer for a further 12-15 minutes, stirring occasionally, until the wheat is tender and the soup has thickened.
- Stir in fresh coriander and mint just before serving.
Introduction: A hearty, tomato-based lamb soup thickened with cracked green wheat and brightened with fresh coriander and mint.
Cultural Background: Chorba Frik is a cornerstone of the Algerian table, especially central to Ramadan iftar meals, though it’s enjoyed year-round as a nourishing, substantial lunch.
Tips: Rinse the frik well before adding, as it can carry a slightly smoky husk flavour otherwise. Stir occasionally once the frik is added to prevent it from sticking to the bottom of the pot.
Variations: Add a squeeze of lemon just before serving for brightness. Use chicken instead of lamb for a lighter version.
Vegetarian/Vegan: No authentic vegetarian version exists for this lamb-based soup, though a vegetable stock and extra chickpea version is sometimes made outside Ramadan for variety.
Serving Suggestions: Serve hot with dates and a wedge of lemon, in the classic Ramadan iftar style.
Storage: Refrigerate for up to 3 days; the frik will continue to thicken the soup over time.
Reheating: Reheat on the stovetop with a splash of water to loosen, stirring occasionally.
Nutrition: 360 kcal | Protein 24g | Carbs 34g | Fat 14g
FAQs:
Q: What is frik?
A: Frik is young green wheat that has been roasted and cracked, giving it a distinctive smoky, nutty flavour.
Q: Can I substitute frik with another grain?
A: Bulgur wheat is the closest substitute, though the flavour will be milder and less smoky.
- Lamb shoulder, cubed — 400 g (14 oz)
- Frik (cracked green wheat), rinsed — 100 g (1/2 cup)
- Onion, chopped — 150 g (1 medium)
- Tomato paste — 40 g (3 tbsp)
- Chickpeas, cooked — 150 g (3/4 cup)
- Vegetable oil — 30 ml (2 tbsp)
- Fresh coriander, chopped — 15 g (1/4 cup)
- Fresh mint, chopped — 10 g (2 tbsp)
- Water — 1.5 L (6 cups)
- Salt — 8 g (1 1/2 tsp)
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