Chorba Frik Food

CHORBA FRIK

Chorba Frik image

This is absolutely my favourite Algerian dish (good thing to as we eat this for virtually every day for a month each year). Chorba Frik served with Borek is commonly eaten during Ramadan after breaking the fast with three dates and fermented milk but i can eat this frequently all year round! Normally Chorba contains diced Lamb but considering my husbands cholesterol i like to omit it. Frik is known as crushed wheat or Green wheat and can be hard to find if you dont have access to an Algerian butcher/shop. Some branches of Tesco's sell it (East End Crushed Wheat) , i believe it's in the Indian/Ethnic section.

Provided by Sarah Boudjema

Categories Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 onion, chopped
4 garlic cloves, crushed
1 pinch cayenne pepper
1 teaspoon paprika
1 liter vegetable stock
4 tablespoons green wheat (Frik)
3 -4 tablespoons tomato puree
handful parsley and handful coriander, finely chopped
4 sprigs mint, leaves chopped
200 g chickpeas
1/2 lemon

Steps:

Gently fry the onion until soft. Add the Garlic cook for another 2 mins then add the Cayenne and Paprika and cook for another minute.
Add the tomato puree and stock and bring to the boil, add the Frik and simmer covered for 30 mins until Frik is soft. (I like to then wizz with a blender) Add the chickpeas and herbs and cook for a few mins until chickpeas are heated.
Add a squeeze of lemon and serve with the Borek (see separate recipes)...... Bliss.

CHORBA FRIK

Chorba Frik image

Chorba frik is a variant of a very traditional soup Maghreb consumed in Algeria, Tunisia and Libya, prepared with mutton or lamb.

Provided by Vera Abitbol

Categories Main Course

Time 2h55m

Number Of Ingredients 19

Ingredients

¾ lb lamb (, cut into pieces)
2 scallions
2 cloves garlic
1 bunch cilantro (, chopped)
1 stalk celery (, with leaves)
3 tomatoes
½ cup chickpeas ((soaked overnight))
1 teaspoon paprika ((and/or chili powder))
½ teaspoon cinnamon
1 teaspoon ground coriander
½ teaspoon ground ginger
1 tablespoon dried mint
2 tablespoons tomato paste
Salt
Pepper
1 cup freekeh (, rinsed and drained)
3 tablespoons olive oil
8 cups water
Pressure cooker

Steps:

In a pressure cooker, brown the meat in olive oil.
Add the garlic, scallions, tomatoes, and celery to meat. Add half the cilantro leaves and tomato paste. Add the chickpeas, stir and sauté over low heat covered for about 5 minutes, stirring occasionally.
Add the spices, salt, bay leaf, mint and hot water. Increase heat to bring to a boil, then reduce heat to medium.
Lock the pressure cooker and cook on medium heat for 1 hour.
Open the pressure cooker and check the amount of liquid. Add a little boiling water if necessary.
Add frik into the pan and cook for 10 to 15 minutes over low to medium heat, stirring regularly to prevent it from sticking to the bottom of the pot.
Turn off the heat and add remaining cilantro.

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

Place freekeh in a bowl and cover with cold water. Set aside.
Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

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