Name: Chorba Frik (Algerian Lamb and Freekeh Soup)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Algerian
Ingredients: 1 lb lamb shoulder or shank, cut into chunks; 1 onion, finely chopped; 2 carrots, diced; 1 celery stalk, diced (optional); 3 cloves garlic, minced; 1 1/2 cups blended or crushed tomatoes; 2 tablespoons tomato paste; 1 cup cooked or canned chickpeas; 1/2 cup freekeh (frik), rinsed; 2 tablespoons olive oil; 6 cups water or lamb/chicken stock; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1 teaspoon paprika; Salt and pepper to taste; Fresh cilantro or parsley, chopped (for garnish)

Chorba Frik (Algerian Lamb and Freekeh Soup)

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Chorba Frik is a warming, tomato-based soup from Algeria that I love to make when I’m craving something nourishing, flavorful, and deeply comforting. Made with tender lamb, earthy freekeh (cracked green wheat), chickpeas, and a blend of spices, this soup strikes the perfect balance between light and filling. Whether I’m cooking it for a cozy winter meal or as part of an iftar spread during Ramadan, it always brings both comfort and satisfaction.

Why You’ll Love This Recipe

I like this recipe for its simplicity and depth of flavor. It uses everyday ingredients but transforms them into something that feels rich, thanks to the slow simmering of the lamb and the aromatic spices. The freekeh gives it a subtle chewiness that thickens the soup just slightly, making each spoonful hearty without being heavy. It’s one of those dishes that tastes even better the next day, so I often make a big batch to enjoy throughout the week. Chorba Frik (Algerian Lamb and Freekeh Soup)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lamb (shoulder or shank, cut into chunks)
Onion, finely chopped
Carrots, diced
Celery, diced (optional)
Garlic, minced
Canned or fresh tomatoes (blended or crushed)
Tomato paste
Cooked or canned chickpeas
Freekeh (frik), rinsed
Olive oil
Water or lamb/chicken stock
Salt and pepper
Ground cinnamon
Ground ginger
Ground turmeric
Paprika
Fresh cilantro or parsley (chopped, for garnish)

Directions

I start by heating olive oil in a large pot over medium heat. I add the chopped onion and sauté until it begins to soften.
I stir in the garlic, diced carrots, and celery (if using), cooking for another couple of minutes.
I add the lamb pieces and let them brown slightly on all sides to develop flavor.
Then I stir in the spices: cinnamon, turmeric, ginger, paprika, salt, and pepper. I let them toast for a minute before adding the tomato paste.
I mix in the blended tomatoes and enough water or stock to cover everything. I bring it to a gentle boil, then reduce the heat and let it simmer for about 45 minutes to 1 hour, until the lamb is tender.
I add the rinsed freekeh and chickpeas to the pot, stirring well. I let the soup continue to simmer for another 20–30 minutes, until the freekeh is cooked and the soup has thickened slightly.
I taste and adjust the seasoning, then stir in fresh cilantro or parsley just before serving.

Servings and timing

This recipe serves about 4–6 people. It takes me around 20 minutes to prep and 1.5 hours to cook, so it’s ready in just under 2 hours from start to finish—perfect for a weekend cook-up or a make-ahead meal.

Variations

I’ve made this soup with chicken thighs instead of lamb when I want a lighter version. Sometimes I form mini meatballs using ground lamb or beef and simmer them in the broth. I also adjust the spices depending on my mood—more paprika for warmth, a bit of cumin for smokiness, or a pinch of chili flakes if I want heat. Fresh mint can also be added alongside cilantro for a fragrant finish. Chorba Frik (Algerian Lamb and Freekeh Soup)

storage/reheating

This soup stores well in the fridge for up to 4 days. The freekeh continues to absorb liquid, so I often add a splash of water or stock when reheating on the stove. It also freezes beautifully—just let it cool completely and store it in freezer-safe containers for up to 3 months.

FAQs

What is freekeh?

Freekeh (or frik) is a type of cracked green wheat that’s harvested early and then roasted. It has a nutty, slightly smoky flavor and chewy texture. I rinse it before adding to the soup to remove any debris.

Can I make this vegetarian?

Yes, I skip the meat and use vegetable stock. To boost flavor, I double up on chickpeas and vegetables and add more herbs and spices.

Is this the same as harira?

No, harira is a thicker, more stew-like soup often made with lentils and more spices. Chorba frik has a lighter broth and uses freekeh as the main grain.

Can I use canned tomatoes?

Absolutely. I often use crushed canned tomatoes for convenience. Just make sure to adjust the salt depending on how salty the brand is.

Is it traditional to eat this during Ramadan?

Yes, chorba frik is commonly served during Ramadan to break the fast. It’s light enough to eat after a long day, but still nourishing and comforting.

Conclusion

Chorba Frik is one of those recipes that reminds me how much joy and comfort a single pot of soup can bring. It’s rich in flavor, rooted in tradition, and filled with wholesome ingredients that warm me from the inside out. Whether I’m making it for a special occasion or just because it’s cold outside, it’s a dish I always return to with satisfaction.