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

Lamb · Algerian classic.

Ingredients

• 1 cup Freekeh
• 12 ounces Lamb
• 1 finely chopped Onion
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1 tsp Ground Cinnamon
• To taste Salt
• 3 tablespoons Vegetable Oil
• 1 bunch Cilantro
• 1 bunch Mint
• 1 Celery
• 14 oz jar Chickpeas
• 4 cups Water
• 1 Diced Zucchini
• 1 Diced Carrots
• 1 tablespoon Tomato Puree
• 3 Medium Tomato
• 1 Diced Potatoes

Method

1. Cover and cook — Place freekeh in a small bowl and cover with cold water. Set aside.
2. Continue cooking — Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot.
3. Stir — Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined.
4. Simmer — Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer.
5. Stir — Stir in zucchini, carrot, and tomato paste. Set a steamer over the pot; add tomatoes.
6. Cover and cook — Cover and steam tomatoes until soft, about 5 minutes.
7. Continue cooking — Crush tomatoes using a wooden spoon, so pulp drips into soup.
8. Continue cooking — Remove the steamer and discard leftover tomato peels.
9. Add ingredients — Add potato to soup and just enough water to cover.
10. Simmer — Simmer until potato is soft, about 10 minutes.
11. Simmer — Drain freekeh and add to soup. Simmer until soft, about 15 minutes.
12. Continue cooking — Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.

More Algeria recipes

• Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
• Algerian Carrots
• Algerian Flafla (Bell Pepper Salad)
• Algerian Kefta (Meatballs)
• Cheese Borek
• Chtitha Batata (Algerian Potato Stew)