Entree: Tunisia – Djerba – شوربة فريك ➤ Shorba Frik (Hearty Tunisian soup of lamb simmered with cracked green wheat, tomatoes, and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (454 g) lamb shoulder, cut into 1-inch (2.54 cm) pieces
2 tbsp (30 ml) olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 g) tomato paste
4 cups (950 ml) chicken or lamb stock, hot
1 can (14 oz (397 g)) (14 1/8 oz (400 g)) diced tomatoes, or 2 large fresh tomatoes peeled and chopped
1/2 cup (100 g) frik (cracked green wheat), estimated as 3 1/2 oz (100 g) dry cracked wheat for catalog matching
1 cup (165 g) cooked chickpeas (optional)
1 tsp (5 g) ground cumin
1 tsp (2 g) ground coriander
1/2 tsp (2 g) turmeric
1/2 tsp (2 g) sweet paprika
1/4 tsp (1 g) ground black pepper
1 tsp (6 g) fine sea salt, or to taste
2 tbsp (8 g) chopped fresh cilantro
2 tbsp (8 g) chopped fresh parsley
1 bay leaf
1–2 tsp (5–10 ml) harissa or to taste
Lemon wedges for serving

Show original ingredient measurements

1 lb (454 g) lamb shoulder, cut into 1-inch pieces
2 tbsp (30 ml) olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 g) tomato paste
4 cups (950 ml) chicken or lamb stock, hot
1 can (14 oz) (400 g) diced tomatoes, or 2 large fresh tomatoes peeled and chopped
1/2 cup (100 g) frik (cracked green wheat), estimated as 100 g dry cracked wheat for catalog matching
1 cup (165 g) cooked chickpeas (optional)
1 tsp (5 g) ground cumin
1 tsp (2 g) ground coriander
1/2 tsp (2 g) turmeric
1/2 tsp (2 g) sweet paprika
1/4 tsp (1 g) ground black pepper
1 tsp (6 g) fine sea salt, or to taste
2 tbsp (8 g) chopped fresh cilantro
2 tbsp (8 g) chopped fresh parsley
1 bay leaf
1–2 tsp (5–10 ml) harissa or to taste
Lemon wedges for serving

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, 6–8 minutes. Remove and set aside.
2. Add the chopped onion to the same pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and cook 1–2 minutes, stirring to combine.
3. Return the browned lamb to the pot. Add the diced tomatoes, hot stock, bay leaf, cumin, coriander, turmeric, paprika, black pepper, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer 45 minutes to 1 hour until the lamb is tender.
4. Add the frik and cooked chickpeas to the pot and continue simmering, uncovered, for about 15–20 minutes, stirring occasionally, until the frik is tender but still slightly chewy and the soup has thickened. If the soup becomes too thick, add a little more water or stock.
5. Stir in the chopped cilantro and parsley and the harissa to taste. Adjust seasoning with salt and lemon juice if desired. Serve hot with lemon wedges and extra herbs on the side.