Algerian · lamb

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

Name: Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
Yield: 4 servings
Cuisine: Algerian
Ingredients: 1 cup Freekeh; 12 ounces Lamb; 1 finely chopped Onion; 1 tsp Black Pepper; 1 tsp Paprika; 1 tsp Ground Cinnamon; To taste Salt; 3 tablespoons Vegetable Oil; 1 bunch Cilantro; 1 bunch Mint; 1 Celery; 14 oz jar Chickpeas; 4 cups Water; 1 Diced Zucchini; 1 Diced Carrots; 1 tablespoon Tomato Puree; 3 Medium Tomato; 1 Diced Potatoes

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Freekeh1 cup
Lamb12 oz
Onion1
Black Pepper1 tsp
Paprika1 tsp
Ground Cinnamon1 tsp
Salt
Vegetable Oil3 tbsp
Cilantro1 bunch
Mint1 bunch
Celery1
Chickpeas14 oz
Water4 cups
Zucchini1
Carrots1
Tomato Puree1 tbsp
TomatoMedium3
Potatoes1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

5 steps · 0 min

1
Place freekeh in a small bowl and cover with cold water. Set aside.
2
Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
3
Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.

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