THE SHORBA FREEKEH OF ALGERIA
This is a traditional soup recipe from my Algerian side of the family. Shorba is like a generic word for soup; this recipe uses the roasted wheat called freekeh which gives this tomato and meat based soup a deep and original flavor. Like many traditional Mediterranean-style foods it is garnished with plenty of cilantro and fresh lemon juice.
Provided by Corey Habbas
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h30m
Yield 8
Number Of Ingredients 24
Steps:
- Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.
- Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.
- Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.
- Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.
- Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.3 g, Cholesterol 62.2 mg, Fat 22.5 g, Fiber 6.2 g, Protein 20.9 g, SaturatedFat 7.9 g, Sodium 835.2 mg, Sugar 5.7 g
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Ibukunoluwaseyi Samuel
[email protected]I would not recommend this recipe.
Abubakar Mohamed
[email protected]This soup is okay, but I've had better.
Nasiru Idris
[email protected]I'm not sure what I did wrong, but my soup turned out really watery.
pooja pooja
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Khalilullah Hassan
[email protected]This soup is really time-consuming to make. It took me over two hours to cook.
ligang Salon
[email protected]I wasn't a big fan of the freekeh. I think it made the soup too thick.
kiggundu shafic
[email protected]This soup is a bit bland for my taste. I think it needs more spices.
Grace Edor
[email protected]I followed the recipe exactly, but my soup turned out too salty. I think I accidentally added too much salt.
Daud Mirza
[email protected]This soup is really good, but it's a bit too spicy for my taste. Next time, I'll use less harissa.
Jabir Ali
[email protected]I've made this shorba freekeh several times now and it's always a hit. It's a great way to get your daily dose of vegetables.
Nakiwala Joanitah
[email protected]This is one of my favorite soup recipes. It's so easy to make and it's always a hit with my family and friends.
OP MEHEDI
[email protected]I'm not a huge fan of soups, but this one is really good. The flavors are well-balanced and the freekeh gives it a nice texture.
Jaam Sahab
[email protected]This shorba freekeh is a great way to use up leftover vegetables. I had some carrots, celery, and onions that were about to go bad, so I threw them in the soup. It turned out great!
Kofi Bright
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of freekeh. But I'm so glad I did! The soup is delicious and the freekeh is cooked perfectly. It's definitely a new favorite of mine.
Dawie Badenhorst
[email protected]This soup is amazing! I've never had anything like it before. The freekeh is a great addition and gives the soup a really unique flavor.
Adetutu Omolola
[email protected]I love this recipe! The shorba freekeh is so flavorful and comforting. I especially love the addition of the chickpeas and the lemon juice. It really brightens up the soup.
Levina Wabugha
[email protected]This Algerian shorba freekeh is a delicious and hearty soup that is perfect for a cold winter day. The freekeh gives the soup a unique texture and nutty flavor, while the vegetables and spices add a lot of flavor. I followed the recipe exactly and it