A hearty, aromatic soup of cracked freekeh wheat simmered with lamb, tomatoes, chickpeas, and a fragrant blend of Tunisian spices.
Ingredients
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200g cracked freekeh, rinsed
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400g lamb shoulder, cubed
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100g chickpeas, soaked overnight
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2 tbsp tomato paste
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1 onion, diced
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2 celery stalks, diced
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2 tbsp fresh cilantro, chopped
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2 tbsp fresh parsley, chopped
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1 tsp ground cinnamon
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1/2 tsp black pepper
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2 tbsp olive oil
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Juice of 1 lemon
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Salt to taste
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2L water
Instructions
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1
Brown lamb cubes in olive oil in a large pot for five minutes. Add diced onion and celery, cook until softened.
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2
Stir in tomato paste, cinnamon, pepper, and salt. Cook two minutes until the paste darkens and becomes fragrant.
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3
Add water, drained chickpeas, and rinsed freekeh. Bring to a boil, then reduce heat and simmer for one hour.
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4
The soup is ready when lamb is very tender and freekeh has absorbed liquid to create a thick, porridge-like texture.
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5
Stir in fresh cilantro, parsley, and lemon juice. Adjust seasoning and add more water if soup is too thick.
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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.