Entree: Algeria – Central Culinary Region – شربة فريك ➤ Shorba Frik (Hearty Algerian freekeh and meat soup-stew with vegetables and warm North African 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 45 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) lamb shoulder or stew meat, 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
- 2 cups (480 g) fresh tomatoes, peeled and chopped or crushed
- 3 carrots, diced
- 2 stalks celery, diced
- 1 cup (164 g) cooked chickpeas, drained (optional)
- 3/4 cup (140 g) cracked freekeh (frik)
- 6 cups (1.44 L) beef or lamb stock
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ras el hanout or mild North African spice blend
- 1/2 tsp (2.5 g) paprika
- 1 cinnamon stick
- 1 bay leaf
- 2 tsp (10 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh cilantro
- Juice of 1 lemon, to serve

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Add lamb and brown on all sides, about 6–8 minutes; remove and set aside.
2. Add chopped onion to the pot and sauté until soft and translucent, about 5–7 minutes. Add minced garlic and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1–2 minutes, then add chopped tomatoes; cook until tomatoes break down, about 5 minutes.
4. Return browned lamb to the pot. Add carrots, celery, cinnamon stick, bay leaf, cumin, coriander, ras el hanout, paprika, salt, and pepper. Pour in stock, bring to a boil, then reduce to a simmer. Cover and cook until lamb begins to tenderize, about 45 minutes.
5. Add cracked freekeh and cooked chickpeas to the pot. Continue to simmer, uncovered or partially covered, until freekeh is tender but still slightly chewy and vegetables are cooked, about 20–30 minutes. Stir occasionally and add a little water if soup becomes too thick.
6. Taste and adjust seasoning. Remove cinnamon stick and bay leaf. Stir in chopped parsley and cilantro.
7. Ladle chorba into bowls, finish with a squeeze of lemon juice, and serve hot with crusty bread or flatbread.