Best 2 The Shorba Freekeh Of Algeria Recipes

Embark on a culinary journey to the heart of Algeria with Shorba Freekeh, a traditional and flavorsome dish that embodies the essence of Algerian cuisine. This hearty and comforting soup is a symphony of flavors and textures, featuring tender freekeh grains, succulent lamb or chicken, and a medley of aromatic spices. Served piping hot, Shorba Freekeh is a delightful symphony of flavors that will warm your soul and tantalize your taste buds.

The article presents two variations of this classic dish: the traditional Shorba Freekeh with lamb and a modern twist with tender chicken. Both recipes are meticulously explained with step-by-step instructions, ensuring that even novice cooks can recreate this Algerian delicacy in their own kitchens. Detailed ingredient lists and cooking tips accompany each recipe, guiding you through the process of preparing the flavorful broth, simmering the succulent meat, and combining the vibrant spices that define this dish.

As you explore the recipes, you'll discover the secrets to creating the perfect balance of flavors, from the subtle smokiness of cumin to the warmth of ginger and the zesty tang of lemon. With each step, you'll delve deeper into the culinary heritage of Algeria, learning about the significance of Shorba Freekeh in Algerian culture and its role as a symbol of unity and hospitality.

Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner eager to explore the vibrant flavors of Algerian cuisine, this article will guide you through the process of creating a truly authentic Shorba Freekeh experience. So, gather your ingredients, prepare your taste buds, and let's embark on this delicious journey together!

Here are our top 2 tried and tested recipes!

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.

THE SHORBA FREEKEH OF ALGERIA

The Shorba Freekeh of Algeria image

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 Soup

Time 3h30m

Yield 8

Number Of Ingredients 24

Ingredients

2 large tomatoes, cut into chunks
2 onions, cut into chunks
1 serrano pepper, cut into chunks
1 Anaheim pepper, cut into chunks
½ zucchini, cut into chunks
3 cloves garlic
¼ cup olive oil
1 pound lamb stew meat, cut into 1-inch cubes
¾ pound ground beef
2 teaspoons salt
2 cubes vegetable bouillon, or more to taste
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
2 ½ quarts water
1 (6 ounce) can tomato paste
½ cup finely ground freekeh
2 cups green peas
2 tablespoons butter
1 bunch cilantro, coarsely chopped
1 lemon, cut into wedges, or more to taste

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

Tips:

Soak the freekeh overnight: This will help to soften the grains and reduce the cooking time.
Use a variety of vegetables: This will add flavor and texture to the shorba.
Don't be afraid to experiment with different spices: Cumin, coriander, and paprika are all good choices.
Serve the shorba with a dollop of yogurt or sour cream: This will add a creamy richness to the dish.

Conclusion:

Shorba freekeh is a delicious and hearty Algerian dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new soup recipe, give shorba freekeh a try. You won't be disappointed!