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Chorba Frik (Algerian Lamb and Freekeh Soup)

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A traditional Algerian soup made with tender lamb, freekeh (cracked green wheat), chickpeas, and aromatic spices in a tomato-based broth. Hearty yet light, it’s perfect for cozy meals or Ramadan iftars.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté the chopped onion until softened.
  2. Add garlic, carrots, and celery. Cook for 2–3 minutes.
  3. Stir in lamb pieces and brown on all sides.
  4. Add cinnamon, turmeric, ginger, paprika, salt, and pepper. Stir in tomato paste and toast briefly.
  5. Add blended tomatoes and enough stock or water to cover. Bring to a boil, then reduce heat and simmer for 45–60 minutes until lamb is tender.
  6. Add rinsed freekeh and chickpeas. Simmer for another 20–30 minutes until the soup thickens and freekeh is cooked.
  7. Adjust seasoning to taste. Stir in fresh cilantro or parsley just before serving.

Notes

  • Use chicken or meatballs as alternatives to lamb.
  • Add cumin or chili flakes for more depth or heat.
  • Vegetarian version: skip the meat and use vegetable broth.
  • Freekeh thickens the soup over time—add liquid when reheating.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://recipesbyliza.com/chorba-frik-algerian-lamb-and-freekeh-soup/