Lamb Chorba Frik
Ingredients
- 400 gLamb neck (cut into small cubes)
- 100 gFrikeh (cracked green durum wheat) (rinsed)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 1 pcApium graveolens (finely chopped with leaves)
- 100 gChickpea (cooked)
- 2 tbspTomato caviar
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 1 tspSweet paprika
- 1 pinchCinnamon powder
- 1.5 LMineral water
- 1 pcFresh cilantro (chopped)
- 0.5 pcMint fresh (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste (diluted in a little water if necessary)
Method
A velvety soup where smoked green wheat provides a unique texture. The meat is tender, the broth is rich, deep red, and fragrant with fresh herbs.
- 1
In a pot, heat the olive oil. Brown the lamb cubes on all sides until a brown crust forms.
- 2
Add the onion, garlic, and celery. Sauté over medium heat until the onion is translucent and infused with the meat fat.
- 3
Stir in the tomato paste, tomato caviar, ras-el-hanout, paprika, and cinnamon. Stir for a minute to toast the spices and paste, then add the water. Bring to a boil.
- 4
Add the chickpeas. Cover and simmer over low heat. The meat should start to soften under the tip of a knife.
- 5
Sprinkle in the frik while stirring. Cook uncovered until the grain is tender and the broth coats the spoon.
- 6
Chop the cilantro and mint. Add them to the pot off the heat. The aroma of the fresh herbs should release instantly.
Frequently asked questions
How do you get this dish right?
- Don't over-wash the frik to keep the starch that thickens the sauce.
- If the soup gets too thick, thin it out with a bit of boiling water.
- The lamb should be cut very small to blend into every spoonful.
How long does this dish keep?
Keeps for 3 days in the fridge. The frik continues to absorb liquid, so you will likely need to add water when reheating.
