Lamb Chorba Frik

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 590
• Protein: 29 g
• Carbs: 34 g
• Fat: 32 g

Ingredients

• 400 g Lamb neck ( cut into small cubes )
• 100 g Frikeh (cracked green durum wheat) ( rinsed )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 piece Apium graveolens ( finely chopped with leaves )
• 100 g Chickpea ( cooked )
• 2 tbsp Tomato caviar
• 3 tbsp Extra virgin olive oil
• 1 tbsp Ras el hanout
• 1 tsp Sweet paprika
• 1 pinch Cinnamon powder
• 1.5 L Mineral water
• 1 piece Fresh cilantro ( chopped )
• 0.5 piece Mint fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste ( diluted in a little water if necessary )

Instructions

1. Sear the meat

   In a pot, heat the olive oil. Brown the lamb cubes on all sides until a brown crust forms.

2. Sauté the aromatics

   Add the onion, garlic, and celery. Sauté over medium heat until the onion is translucent and infused with the meat fat.

3. Spice and deglaze

   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. Simmer the broth

   Add the chickpeas. Cover and simmer over low heat. The meat should start to soften under the tip of a knife.

5. Cook the frik

   Sprinkle in the frik while stirring. Cook uncovered until the grain is tender and the broth coats the spoon.

6. Finishing touches

   Chop the cilantro and mint. Add them to the pot off the heat. The aroma of the fresh herbs should release instantly.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The frik continues to absorb liquid, so you will likely need to add water when reheating.