Chorba frik with lamb and wheat flakes

Name: Chorba frik with lamb and wheat flakes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 300 g lamb; 200 g wheat flakes; 200 g chickpeas; 2 tablespoons tomato paste; 1 pc onion; 3 cloves garlic; 1 teaspoon ground caraway; 1 teaspoon ground coriander; olive oil; salt; ground pepper

Eduard LáskaSoupMoroccan Cuisine x se líbilo

Chorba frik comes from Algeria, where it is traditionally cooked during Ramadan to break the fast. The base is roasted green wheat that gives the soup a gently nutty flavor and a naturally thick body. Along with lamb, chickpeas and tomatoes, it simmers slowly in a blend of spices, mainly cumin and coriander. The result is a hearty, fragrant soup that warms you through the cold months. It is served hot with fresh bread or pita.

Příprava: 15min

Vaření: 50min

CELKOVÝ ČAS: 1h 5min

Step by step process

Preparing the soup base

1
Chorba frik starts with the wheat flakes. Rinse the wheat flakes under cold water and let them soak for 10 minutes. Heat the olive oil in a large pot. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the diced lamb and brown it on all sides.
2
Add the pressed garlic, ground cumin and ground coriander to the meat. Stir briefly. Mix in the tomato paste and sauté for 2 to 3 minutes until the spices turn fragrant. Pour in 1.5 litres of water or stock, add the drained chickpeas and bring to a boil.

Cooking the soup

3
Add the drained wheat flakes to the boiling soup and lower the heat to medium. The flakes slowly absorb the stock and the soup thickens. Simmer for 35 to 40 minutes and stir now and then. The meat should be tender.
4
Season the soup with salt and black pepper. Add a little water if needed to keep it nicely thick. Serve it hot with fresh bread or pita bread. It makes a filling main course.