Algerian·non-vegetarian·medium

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

Name: Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 1 cup Freekeh; 12 ounces Lamb; 1 finely chopped Onion; 1 tsp Black Pepper; 1 tsp Paprika; 1 tsp Ground Cinnamon; To taste Salt; 3 tablespoons Vegetable Oil; 1 bunch Cilantro; 1 bunch Mint; 1 Celery; 14 oz jar Chickpeas; 4 cups Water; 1 Diced Zucchini; 1 Diced Carrots; 1 tablespoon Tomato Puree; 3 Medium Tomato; 1 Diced Potatoes

Chorba Hamra bel Frik is a deeply comforting Algerian soup, its rich broth built on tender lamb, fragrant spices, and nutty freekeh. The dish balances bold, earthy flavors—warm cumin and coriander against a bright, crushed tomato finish—while the freekeh lends a satisfying chew. Slow-simmered until everything melds together, it’s a bowl of pure, rustic warmth, ideal for chilly evenings or whenever a taste of North Africa is needed. Worth the effort for its layered depth and the way it lingers long after the last spoonful.

80 min(prep 20 + cook 60)

4 servings

450 kcal

4.5

Ingredients

Freekeh1 cup
Lamb12 ounces
Onion1 finely chopped
Black Pepper1 tsp
Paprika1 tsp
Ground Cinnamon1 tsp
SaltTo taste
Vegetable Oil3 tablespoons
Cilantro1 bunch
Mint1 bunch
Celery1
Chickpeas14 oz jar
Water4 cups
Zucchini1 Diced
Carrots1 Diced
Tomato Puree1 tablespoon
Tomato3 Medium
Potatoes1 Diced

Nutrition

450 kcalper serving

Protein30g28%

Carbs50g47%

Fat15g14%

Fiber8g7%

Sugar4g4%

Directions

1
Place freekeh in a small bowl and cover with cold water. Set aside.
2
Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
3
Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
4
Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
5
Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.

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