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Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
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Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 85 minutes
Classic Algerian lamb and freekeh soup, a Ramadan staple, served with crispy briks.
Ingredients:
1cupfreekeh
0.75 poundlamb meat, cut into 1 1/2-inch cubes
1onion, grated
1teaspoonground cinnamon
salt to taste
1bunchfresh cilantro, finely chopped, divided
1bunchfresh mint, finely chopped, divided
1stalkcelery
3tablespoons vegetable oil
0.5 (14 ounce) can chickpeas, drained
4cups water, or as needed
1zucchini, diced
1carrot, diced
1tablespoontomato paste
3 medium ripe tomatoes
1potato, diced
Instructions:
Place the freekeh in a small bowl and let it soak in cold water. Let it sit aside.
In a pot, mix together lamb, onion, pepper, paprika, cinnamon, salt, half of the cilantro, half of the mint, celery stalk, and oil. Simmer gently for 15 minutes. Add chickpeas and enough water to cover. Return to a simmer and stir in zucchini, carrot, and tomato paste.
Place the steamer over the pot with the tomatoes inside. Steam the tomatoes until soft, approximately 5 minutes. Crush them with a wooden spoon to extract the pulp into the soup. Remove the steamer and dispose of the tomato peels.
Add the potato to the soup, ensuring it is covered with water. Simmer until the potato is tender, approximately 10 minutes.
Drain the freekeh and add it to the soup. Let it simmer for about 15 minutes until soft. Discard the celery stalk. Just before serving, garnish the soup with the remaining cilantro and mint.