Chorba Frik
Lamb and cracked green wheat soup, red with tomato and warm with harissa. The Ramadan table starts here.
Serves 4 · 60 min
Per portion
| Calories | 479 kcal |
|---|---|
| Protein | 27.7 g |
| Carbohydrates | 24.3 g |
| Fat | 27.9 g |
| Saturated fat | 6.9 g |
| Sugars | 1.5 g |
| Fibre | 9.1 g |
| Sodium | 150.4 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 500 g, cubed lamb
- 150 g freekeh
- 2 mgharfa kbira tomato paste
- 50 g, chopped parsley
- 50 g celery
- 4 mgharfa kbira olive oil
- 1/2 mgharfa kbira harissa
- 1 mgharfa s8ira ground red pepper
- 1/2 mgharfa s8ira ground coriander
- 1/2 mgharfa s8ira caraway
- 1 mgharfa s8ira, crushed garlic
Method
- Colour the lamb pieces in the olive oil with the garlic over a good heat.
- Lower the heat, add the tomato paste, harissa and all the ground spices and stir for a minute until the oil turns red.
- Pour in enough water to cover generously and leave the pot at a gentle simmer until the lamb is almost soft.
- Rinse the frik, add it with the celery and keep simmering. Stir often from here on, because the grain likes to catch as the soup thickens.
- When the frik is tender and the soup coats the spoon, stir through the parsley and serve with lemon.