Chorba Frik by @niangcook

Name: Chorba Frik
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Ingredients: 300 g Lamb cut into pieces, or beef; 150 g Onion grated; 2 Tomatoes peeled and blended; 40 g Celery small, finely chopped; 80 g Chickpeas soaked, optional; 20 g Coriander; 150 g Frik crushed green wheat; 5 ml Paprika sweet paprika; 6 g Salt to taste; 1 g Pepper to taste; 30 ml Olive Oil; 1.5 l Water

≈ 1h20

4 servings

🍖

300 g

Lamb

🧅

150 g

Onion

🍅

2

Tomatoes

🥬

40 g

Celery

🫘

80 g

Chickpeas

🌿

20 g

Coriander

🌾

150 g

Frik

🌶️

5 ml

Paprika

🧂

6 g

Salt

⚫

1 g

Pepper

🫒

30 ml

Olive oil

💧

1.5 l

Water

Peel
- onion
- celery
- coriander
Peel and grate the onion; finely chop the celery and coriander.
Peel
- tomato
Peel the tomatoes and blend them into a smooth tomato purée.
Heat
- olive oil
- lamb
Heat the olive oil in a large pot over medium heat; brown the lamb pieces for 5 minutes.
Add
- onion
- celery
- sweet paprika
Add the grated onion, celery, sweet paprika, salt, and black pepper; stir for 3 minutes until fragrant.
Stir
- tomato
- coriander
Stir in the tomato purée and half of the chopped coriander; cook for 5 minutes.
Pour
- water
- chickpeas
Pour in 1.5 l water and add the soaked chickpeas; bring the soup to a boil.
Reduce
- lamb
- chickpeas
Reduce to a gentle simmer and cover the pot; cook until the lamb and chickpeas are tender, about 35 minutes.
Rinse
- frik
Rinse the frik and stir it into the simmering soup.
Simmer
- frik
Simmer uncovered for 20 minutes, stirring occasionally, until the frik is tender and the soup is slightly thickened.
Stir
- coriander
- salt
Stir in the remaining coriander and adjust the seasoning with salt and black pepper.
Ladle
- lemon
Ladle the chorba into bowls and serve with a lemon wedge for squeezing over each portion.

Chorba Frik by @niangcook

≈ 1h20

4 servings

🍖

300 g

Lamb

🧅

150 g

Onion

🍅

2

Tomatoes

🥬

40 g

Celery

🫘

80 g

Chickpeas

🌿

20 g

Coriander

🌾

150 g

Frik

🌶️

5 ml

Paprika

🧂

6 g

Salt

⚫

1 g

Pepper

🫒

30 ml

Olive oil

💧

1.5 l

Water

Preparation Steps

Step 1/11
Peel and grate the onion; finely chop the celery and coriander.
🧅onion
🥬celery
🌿coriander
🔪chef's knife
🪵cutting board
🧀box grater
Step 2/11
Peel the tomatoes and blend them into a smooth tomato purée.
🍅tomato
🔪chef's knife
🪵cutting board
Step 3/11
Heat the olive oil in a large pot over medium heat; brown the lamb pieces for 5 minutes.
🫒olive oil
🍖lamb
🥄wooden spoon
Step 4/11
Add the grated onion, celery, sweet paprika, salt, and black pepper; stir for 3 minutes until fragrant.
🧅onion
🥬celery
🌶️sweet paprika
🧂salt
⚫black pepper
🥄wooden spoon
🥄measuring spoons
Step 5/11
Stir in the tomato purée and half of the chopped coriander; cook for 5 minutes.
🍅tomato
🌿coriander
🥄wooden spoon
Step 6/11
Pour in 1.5 l water and add the soaked chickpeas; bring the soup to a boil.
💧water
🫘chickpeas
🥛measuring jug
🥄wooden spoon
Step 7/11
Reduce to a gentle simmer and cover the pot; cook until the lamb and chickpeas are tender, about 35 minutes.
🍖lamb
🫘chickpeas
🥄wooden spoon
Step 8/11
Rinse the frik and stir it into the simmering soup.
🌾frik
🥄wooden spoon
Step 9/11
Simmer uncovered for 20 minutes, stirring occasionally, until the frik is tender and the soup is slightly thickened.
🌾frik
🥄wooden spoon
Step 10/11
Stir in the remaining coriander and adjust the seasoning with salt and black pepper.
🌿coriander
🧂salt
⚫black pepper
🥄wooden spoon
Step 11/11
Ladle the chorba into bowls and serve with a lemon wedge for squeezing over each portion.
🍋lemon
🥄ladle

Composition

Ingredients

Types

Vegetables, Herbs, Legumes, Cereals, Seasonings, Oils, Liquids

Ingredients

Lamb, Onion, Tomatoes, Celery, Chickpeas, Coriander, Frik, Paprika, Salt, Pepper, Olive oil, Water

Notes

Lamb (cut into pieces, or beef), Onion (grated), Tomatoes (peeled and blended), Celery (small, finely chopped), Chickpeas (soaked, optional), Frik (crushed green wheat), Paprika (sweet paprika), Salt (to taste), Pepper (to taste)

Allergens

Celery, Gluten, Wheat

Dietetics

Dietary regimen

Dairy-Free, Nut-Free

Calories

330 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 35g, Fat: 12g, Fiber: 7g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 540mg, Calcium: 65mg, Sodium: 510mg

Vitamins

Vitamin C: 15mg, Vitamin A: 650IU, Vitamin K: 24mcg, Folate: 65mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, box grater, wooden spoon, measuring jug, measuring spoons, ladle, blender

Appliances

Stove

Type

Type Of Dish

Main Course, Soup

Occasions

Family meal, Cold weather meal, Ramadan, Casual dinner

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Algerian, North African

Geographic

Algeria, North Africa

Various

Aspect

Texture

Brothy, Tender, Hearty, Slightly chewy

Flavors

Savory, Tomato-rich, Earthy, Herbal, Mildly smoky, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool rapidly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 3 months (Freeze in airtight portion-sized containers,Leave space for expansion,Thaw overnight in the refrigerator)

300 g

Lamb

150 g

Onion

2

Tomatoes

40 g

Celery

80 g

Chickpeas

20 g

Coriander

150 g

Frik

5 ml

Paprika

6 g

Salt

1 g

Pepper

30 ml

Olive oil

1.5 l

Water

300 g

Lamb

150 g

Onion

2

Tomatoes

40 g

Celery

80 g

Chickpeas

20 g

Coriander

150 g

Frik

5 ml

Paprika

6 g

Salt

1 g

Pepper

30 ml

Olive oil

1.5 l

Water

Preparation Steps

Step 1/11

Step 2/11

Step 3/11

Step 4/11

Step 5/11

Step 6/11

Step 7/11

Step 8/11

Step 9/11

Step 10/11

Step 11/11

Composition

Preparation

Type

Origin

Various