Chorba Frik

READY IN: 40mins
Recipe by Sarah Boudjema

This is absolutely my favourite Algerian dish (good thing to as we eat this for virtually every day for a month each year). Chorba Frik served with Borek is commonly eaten during Ramadan after breaking the fast with three dates and fermented milk but i can eat this frequently all year round! Normally Chorba contains diced Lamb but considering my husbands cholesterol i like to omit it. Frik is known as crushed wheat or Green wheat and can be hard to find if you dont have access to an Algerian butcher/shop. Some branches of Tesco’s sell it (East End Crushed Wheat) , i believe it’s in the Indian/Ethnic section.

Top Review by Hamza S.

I try this recipe during Ramadan lovely taste me and all my friends enjoy it. thank you

Ingredients Nutrition


  1. Gently fry the onion until soft. Add the Garlic cook for another 2 mins then add the Cayenne and Paprika and cook for another minute.
  2. Add the tomato puree and stock and bring to the boil, add the Frik and simmer covered for 30 mins until Frik is soft. (I like to then wizz with a blender) Add the chickpeas and herbs and cook for a few mins until chickpeas are heated.
  3. Add a squeeze of lemon and serve with the Borek (see separate recipes)…… Bliss.

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