Chorba Frik or Jari as it is known in the western part of the country is the most requested soup during Ramadan. Chorba Frik is just one of those recipes that you MUST know if you are married to an Algerian or wanting to. It’s right up there next to Couscous, lol. No pressure though. This recipe is easy to follow and just as wonderful. From the smokiness from the frik to the tanginess of the cilantro, this recipe will be sure to tantalize your tastebuds. Pair this soup with bourek, bread and harissa.
- 1 pound lamb cubed (beef and or chicken can be substituted)
- 1 onion chopped
- 2 zucchinis cut into demi circles
- 2 potatoes quartered
- 2 carrots cut into 3 sections
- 1 cup fresh cilantro
- 2/3 cup frik (cracked wheat)
- 1/2 cup chick peas (soaked overnight)
- 4 mint leaves
- 2 tablespoons tomato paste
- 2 tablespoon lemon juice
- 1 tablespoon ground coriander seed
- 1/2 tablespoon paprika
- 1 teaspoon cinnamon
- 8 cups hot water
- salt and pepper to taste
- beef/chicken bouillon (optional)
- In a large pot heat olive oil over medium heat. Add onions and sprinkle with salt to sweat.
- Add meat and brown quickly. Season with spices and add chickpeas.
- Add 1/2 of cilantro.
- Continue browning the meat and add the carrots and potatoes. Seer the vegetables slightly.
- Add the 8 cups of water to the pot and bring to a boil. Boil for 1 minute.
- Lower heat to a simmer and continue for 15 minutes then add zucchini. Simmer for an additional 15 minutes.
- Remove vegetables into a separate bowl with 1 cup of broth.
- Emulsify vegetables until smooth with hand blender or crush with potato masher/fork.
- Place vegetable puree back into pot and add frik.
- Simmer for an additional 15 minutes and add lemon juice. Adjust taste with salt.