Best 2 Chorba Hamra Bel Frik Algerian Lamb Tomato And Freekeh Soup Recipes

Embark on a culinary journey to the vibrant streets of Algeria with Chorba Hamra bel Frik, a hearty and flavorful lamb, tomato, and freekeh soup. This traditional Algerian dish tantalizes taste buds with its rich broth, tender lamb, tangy tomatoes, and the unique nutty flavor of freekeh, an ancient grain that adds a delightful texture to the soup. As you explore the depths of this culinary masterpiece, discover variations that cater to diverse preferences, including a vegetarian-friendly version that swaps lamb for chickpeas, and a spicy version that adds a kick of heat with the addition of harissa paste. Let the tantalizing aromas of Chorba Hamra bel Frik transport you to the heart of Algerian cuisine as you delve into its delectable nuances.

Check out the recipes below so you can choose the best recipe for yourself!

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)

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

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

Place freekeh in a bowl and cover with cold water. Set aside.
Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

CHORBA FRIK

Chorba Frik image

Chorba frik is a variant of a very traditional soup Maghreb consumed in Algeria, Tunisia and Libya, prepared with mutton or lamb.

Provided by Vera Abitbol

Categories Main Course

Time 2h55m

Number Of Ingredients 19

Ingredients

¾ lb lamb (, cut into pieces)
2 scallions
2 cloves garlic
1 bunch cilantro (, chopped)
1 stalk celery (, with leaves)
3 tomatoes
½ cup chickpeas ((soaked overnight))
1 teaspoon paprika ((and/or chili powder))
½ teaspoon cinnamon
1 teaspoon ground coriander
½ teaspoon ground ginger
1 tablespoon dried mint
2 tablespoons tomato paste
Salt
Pepper
1 cup freekeh (, rinsed and drained)
3 tablespoons olive oil
8 cups water
Pressure cooker

Steps:

In a pressure cooker, brown the meat in olive oil.
Add the garlic, scallions, tomatoes, and celery to meat. Add half the cilantro leaves and tomato paste. Add the chickpeas, stir and sauté over low heat covered for about 5 minutes, stirring occasionally.
Add the spices, salt, bay leaf, mint and hot water. Increase heat to bring to a boil, then reduce heat to medium.
Lock the pressure cooker and cook on medium heat for 1 hour.
Open the pressure cooker and check the amount of liquid. Add a little boiling water if necessary.
Add frik into the pan and cook for 10 to 15 minutes over low to medium heat, stirring regularly to prevent it from sticking to the bottom of the pot.
Turn off the heat and add remaining cilantro.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, ripe tomatoes, tender lamb, and flavorful freekeh.
Don't overcrowd the pot when cooking the lamb. If you do, the meat will not brown properly and the soup will be bland.
Let the soup simmer for at least 30 minutes to allow the flavors to develop.
Serve the soup with a dollop of yogurt or crème fraîche, and a sprinkle of fresh herbs.
Leftover chorba hamra bel frik can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Chorba hamra bel frik is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover lamb. If you are looking for a new and exciting soup recipe, I highly recommend trying chorba hamra bel frik.