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

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

Tomato-forward broth, tender lamb, chickpeas, and smoky, nutty freekeh.

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Intro

I love exploring North African flavors because they rhyme beautifully with the Mediterranean pantry I cook from every day. Chorba Frik is comfort food—aromatic, hearty, and familiar once you taste it—thanks to warm spice, herbs, and that gently smoky ancient grain, freekeh.

Cooking notes

Browning the lamb builds depth. Fresh herbs bring lift. The freekeh finishes in the broth so it shares its light smoke and satisfying chew with the whole pot. It’s adventurous without being a leap—and around here, it passed the ultimate test: mom loved it.

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Chorba Frik — Text Recipe

Yield: 4 servings

Ingredients

• 1 cup freekeh
• 3/4 lb lamb stew meat, cubed
• 1 tsp black pepper, 1 tsp paprika, 1 tsp cinnamon
• 1 bunch cilantro, chopped (divided)
• 1 bunch mint, chopped (divided)
• 1 stalk celery, sliced
• 1 small onion, chopped
• 7 oz canned chickpeas, drained & rinsed
• 4 cups chicken stock (more as needed)
• 1 zucchini, diced; 1 carrot, diced; 1 potato, diced
• 14 oz canned diced tomatoes + 1 Tbsp tomato paste
• Olive oil; salt

Instructions

1. Rinse freekeh and soak in cold water while you start the soup.
2. In a skillet, sauté onion in olive oil until soft; add lamb and brown on all sides.
3. Transfer lamb/onion to a pot. Add pepper, paprika, cinnamon, salt, half the cilantro & mint, celery, chickpeas, and enough stock to cover. Simmer 15 minutes.
4. Add zucchini, carrot, and tomato paste; simmer 15 minutes.
5. Add diced tomatoes, potato, and stock as needed; simmer 10–15 minutes until potato is tender.
6. Drain freekeh; add to pot with more stock to cover. Simmer ~15 minutes until freekeh is tender. Adjust salt/pepper; ensure lamb is tender.
7. Serve topped with remaining herbs.