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Chorba Frik Lamb and Freekeh Soup

A hearty Algerian soup of tender lamb shoulder and smoky freekeh (cracked green wheat) simmered with warm spices, tomato, and plenty of fresh herbs. Freekeh gives the broth a distinctive nutty depth.

100 minMediumServes 6340 cal/serving

North AfricanSoupStovetopStandardHigh ProteinHigh FiberPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 2 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 large ripe tomato, grated or crushed
  • 2 tbsp tomato paste
  • 2 tsp ras el hanout
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 10 cups water
  • 2/3 cup cracked freekeh (cracked green wheat), rinsed
  • 1 can chickpeas (15 oz), drained, rinsed
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh mint leaves, chopped
  • 2 lemon, cut into wedges

Instructions

  1. 1

    Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 1.5 lbs cut into 1-inch cubes boneless lamb shoulder in batches and brown well on all sides, about 5 minutes per batch. Transfer to a plate.

  2. 2

    Reduce heat to medium. Add 2 medium finely diced yellow onion to the pot and cook until softened, about 5 minutes. Add 4 minced garlic cloves, 2 tsp ras el hanout, 1 tsp ground cumin, and 1/2 tsp ground cinnamon; stir and cook 1 minute.

  3. 3

    Stir in 2 large grated or crushed ripe tomato and 2 tbsp tomato paste; cook 3 minutes. Return lamb to the pot along with any accumulated juices.

  4. 4

    Pour in 10 cups water and add 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 40 minutes.

  5. 5

    Stir in 2/3 cup rinsed cracked freekeh (cracked green wheat) and 1 can drained, rinsed chickpeas (15 oz). Continue simmering uncovered 20 minutes until the freekeh is tender and the lamb is fully cooked through and very tender. Check lamb has reached an internal temperature of at least 160°F (71°C).

  6. 6

    Taste and adjust seasoning. Ladle into bowls, scatter 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh mint leaves over each, and serve with 2 cut into wedges lemon for squeezing.

Questions

Can I make Chorba Frik Lamb and Freekeh Soup gluten-free?

Yes. The gluten in this entry is 2/3 cup cracked freekeh (cracked green wheat), rinsed. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

How long does Chorba Frik Lamb and Freekeh Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Chorba Frik Lamb and Freekeh Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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