Chorba Frik (Lamb and Freekeh Soup)
The Quirky Foodster Team
Ingredients
- Lamb shoulder, cut into small cubes — 500 g (1 lb)
- Olive oil — 3 tbsp (45 ml)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Tomato paste — 2 tbsp
- Ground caraway — 1 tsp
- Harissa — 1 tsp
- Water or lamb stock — 1.5 L (6 cups)
- Freekeh, rinsed — 100 g (2/3 cup)
- Salt — 1 tsp
- Fresh coriander or parsley, chopped, to serve — 2 tbsp
- Lemon, cut into wedges, to serve — 1
Method
- Heat the olive oil in a large pot over medium-high heat and brown the lamb cubes on all sides, about 6–8 minutes.
- Add the onion and cook for 5 minutes until softened, then stir in the garlic, tomato paste, caraway and harissa, and cook for 2 minutes.
- Pour in the water or stock and bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.
- Add the rinsed freekeh and salt, and continue simmering, partly covered, for a further 25–30 minutes, until the lamb is tender and the freekeh has softened and thickened the soup.
- Taste and adjust seasoning, then ladle into bowls, scatter with fresh herbs, and serve with lemon wedges.
Introduction: Chorba frik is a hearty, tomato-based soup made with lamb and freekeh, a smoky roasted young wheat,
and is especially popular for breaking the fast during Ramadan for its warming, sustaining qualities.
Cultural Background: Chorba frik is a hearty, tomato-based soup made with lamb and freekeh, a smoky roasted young wheat,
and is especially popular for breaking the fast during Ramadan for its warming, sustaining qualities.
Tips: Rinse the freekeh well before adding, as it can carry some grit or chaff from processing. The soup thickens further as it sits, so add a little extra water when reheating if needed.
Variations: Use bulgur wheat instead of freekeh if unavailable, though the flavour will be less smoky. Add a handful of chickpeas along with the freekeh for extra heartiness. A vegetarian version can be made with vegetable stock, chickpeas and extra vegetables in place of the
lamb, though this departs from the traditional preparation.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water as needed.
FAQs:
Q: What is freekeh?
A: Young green wheat that's roasted and cracked, giving it a smoky, nutty flavour; available at Middle Eastern grocers.
Q: Why is this soup associated with Ramadan?
A: Its warming, filling qualities make it a popular, sustaining choice for breaking the day's fast at iftar.
Q: Can I make it ahead?
A: Yes, it keeps and reheats well, and the flavour deepens the next day.
- Lamb shoulder, cut into small cubes — 500 g (1 lb)
- Olive oil — 3 tbsp (45 ml)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Tomato paste — 2 tbsp
- Ground caraway — 1 tsp
- Harissa — 1 tsp
- Water or lamb stock — 1.5 L (6 cups)
- Freekeh, rinsed — 100 g (2/3 cup)
- Salt — 1 tsp
- Fresh coriander or parsley, chopped, to serve — 2 tbsp
- Lemon, cut into wedges, to serve — 1
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