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Chorba Frik: Traditional Moroccan Lamb and Freekeh Soup Recipe

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Chorba Frik is a traditional North African lamb and freekeh soup, bursting with fragrant spices and fresh herbs. This hearty yet wholesome dish combines tender lamb, smoky freekeh, and a medley of spices simmered to perfection, making it a comforting meal perfect for chilly days or special family dinners.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 2 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: North African

Ingredients

Main Ingredients

  • 1/4 cup freekeh (aka frik)
  • 1 small onion
  • 6 oz lamb (diced)
  • 2 tomatoes
  • 1 handful cilantro (coriander)
  • 1/2 cup chickpeas (canned or soaked if dried)

Spices and Seasonings

  • 2 tbsp vegetable oil
  • 1 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1 tsp dried mint
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp pepper (adjust to taste)
  • 1 tsp tomato paste
  • 4 cups water

Instructions

  1. Prepare the freekeh. Rinse the freekeh thoroughly in cold water and remove any dark, non-grain pieces. Drain well and set aside to use later in the soup.
  2. Chop ingredients. Finely chop the onion. Cut the lamb into small, bite-sized chunks. Halve the tomatoes and grate the pulp into a bowl, discarding the skin and tough core. Roughly chop the cilantro finely.
  3. Sauté onion and brown lamb. Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook for a few minutes until softened. Add the lamb pieces and brown evenly on all sides.
  4. Add spices and tomato mixture. Stir in the dry spices: paprika, coriander, cinnamon, dried mint, salt, and pepper. Cook for one minute to allow the spices to release their aroma. Then add the cilantro, tomato paste, and grated tomato pulp. Mix thoroughly before adding water.
  5. Simmer lamb until tender. Pour in 4 cups of water. If using soaked but uncooked chickpeas, add them now. Cover the pot and bring it to a simmer. Reduce the heat and simmer gently for 45 minutes to 1 hour until the lamb becomes tender.
  6. Add freekeh and canned chickpeas. Stir in the freekeh and canned chickpeas (if using canned rather than soaked). Cover and continue cooking for about 15 minutes more until the freekeh softens and is just tender.
  7. Serve. Spoon the chorba into bowls and garnish with some extra chopped cilantro for freshness. Serve hot as a delicious and filling meal.

Notes

  • Freekeh is green wheat that must be rinsed well to remove any impurities before cooking.
  • If using dried chickpeas, soak them overnight and add at the beginning of the lamb simmer.
  • You can adjust salt and pepper at the end to suit your taste.
  • Freekeh cooks relatively quickly; overcooking can make it mushy.
  • This dish can be made in a slow cooker using the same steps but increased cook time for lamb tenderness.

Find it online: https://cheftinaskitchen.com/chorba-frik-traditional-moroccan-lamb-and-freekeh-soup-recipe/