Chorba Frik

Name: Chorba Frik
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Tunisian
Ingredients: 200g cracked freekeh, rinsed; 400g lamb shoulder, cubed; 100g chickpeas, soaked overnight; 2 tbsp tomato paste; 1 onion, diced; 2 celery stalks, diced; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 1 tsp ground cinnamon; 1/2 tsp black pepper; 2 tbsp olive oil; Juice of 1 lemon; Salt to taste; 2L water

شربة فريك (SHOR-bah FREEK)

Freekeh and Lamb Soup

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 364 kcal

A hearty, aromatic soup of cracked freekeh wheat simmered with lamb, tomatoes, chickpeas, and a fragrant blend of Tunisian spices.

Nutrition & Info

Protein 26.0g

Carbs 38.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large pot wooden spoon cutting board

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: lemon wedge, cilantro, olive oil drizzle

Accompaniments: crusty bread

Ingredients

200g cracked freekeh, rinsed
400g lamb shoulder, cubed
100g chickpeas, soaked overnight
2 tbsp tomato paste
1 onion, diced
2 celery stalks, diced
2 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
1 tsp ground cinnamon
1/2 tsp black pepper
2 tbsp olive oil
Juice of 1 lemon
Salt to taste
2L water

Instructions

1
Brown lamb cubes in olive oil in a large pot for five minutes. Add diced onion and celery, cook until softened.
2
Stir in tomato paste, cinnamon, pepper, and salt. Cook two minutes until the paste darkens and becomes fragrant.
3
Add water, drained chickpeas, and rinsed freekeh. Bring to a boil, then reduce heat and simmer for one hour.
4
The soup is ready when lamb is very tender and freekeh has absorbed liquid to create a thick, porridge-like texture.
5
Stir in fresh cilantro, parsley, and lemon juice. Adjust seasoning and add more water if soup is too thick.
6
Ladle into deep bowls and serve steaming hot with crusty bread and lemon wedges on the side for squeezing.

💡

Did You Know?

The sound of chorba frik being slurped at iftar is considered one of the most comforting sounds during Ramadan in Tunisia.

Chef's Notes

Equipment Tips

large pot
wooden spoon
cutting board

Garnishing

lemon wedge, cilantro, olive oil drizzle

Accompaniments

crusty bread

The Story Behind Chorba Frik

Chorba frik is the indispensable first course of every Tunisian Ramadan table. Freekeh, an ancient grain made from young green wheat that is roasted, gives this soup its distinctive smoky, nutty flavor. The soup traces its origins to the medieval period when North African cooks discovered that slow-cooking freekeh with lamb produced a nourishing broth ideal for breaking the daily fast.

🕐 Traditionally enjoyed ramadan iftar first course 📜 Origins: Medieval North African

Comments (0)

No comments yet. Be the first to share your thoughts!