Chorba Frik

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 onion, chopped
• 4 garlic cloves, crushed
• 0.25 ml cayenne pepper
• 4.92 ml paprika
• 1000.0 ml vegetable stock
• 59.16 ml green wheat (Frik)
• 44.37-59.16 ml tomato puree
• handful parsley and handful coriander, finely chopped
• 4 sprig mint, leaves chopped
• 200 g chickpeas
• 1 lemon

directions

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.

Reviews

[Hamza S.]

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

 

[MonsterMaha]

I made this for PAC 2012. I really enjoyed this dish a lot and will make it again. I might try adding lamb as the other reviewer suggested. Thanks for posting!

 

[marylimam]

I love this soup too- I do the same recipe, except normally chorba is made with chunks of lamb (with the bone for flavor) but this is a good vegetarian variation since the recipe is using stock