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.
- 1 onion, chopped
- 4 garlic cloves, crushed
- 1 pinch cayenne pepper
- 1 teaspoon paprika
- 1 liter vegetable stock
- 4 tablespoons green wheat (Frik)
- 3 -4 tablespoons tomato puree
- handful parsley and handful coriander, finely chopped
- 4 sprigs mint, leaves chopped
- 200 g chickpeas
- 1⁄2 lemon
Directions See How It's Made
- 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.
- 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.
- Add a squeeze of lemon and serve with the Borek (see separate recipes)…… Bliss.