Chorba

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add the lamb cubes and sear on all sides for 5-6 minutes until browned. Add the diced onions and cook for another 5 minutes until softened and translucent.
2. 2 Stir in the tomato paste and grated tomatoes, cooking for 3-4 minutes until the mixture darkens and the raw tomato smell cooks off. Add the ground coriander and cinnamon stick, stirring for 30 seconds until fragrant.
3. 3 Pour in the water or broth and bring to a boil. Reduce heat to low, cover partially, and simmer for 30 minutes until the lamb is becoming tender. Skim any foam that rises to the surface.
4. 4 Add the rinsed freekeh and chickpeas to the pot. Continue simmering for another 25-30 minutes until both the freekeh and lamb are fully tender. The soup should thicken naturally from the freekeh's starch.
5. 5 Stir in the chopped cilantro and mint during the last 5 minutes of cooking. Season with salt and black pepper to taste. The herbs should be vibrant and fresh-tasting against the rich, spiced broth.
6. 6 Remove the cinnamon stick. Squeeze in the lemon juice and stir to combine. The acidity brightens all the flavors and cuts through the richness of the lamb.
7. 7 Ladle the chorba into deep bowls, ensuring each serving has plenty of lamb, freekeh, and chickpeas. Serve hot with crusty bread and lemon wedges on the side.