CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)
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
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
ALGERIAN FISH SOUP
We had this kind of soup in a restaurant at the harbor of Algier, Algeria. Back at home I tried to copy the recipe and came up with this version. Feel free to add more cayenne pepper to increase the heat.
Provided by Halalmom
Categories African
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Dice the onions and let them get golden in the olive oil. Use a large soup pot!
- Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces.
- Put the vegetables in the pot and let it get some colour.
- Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough.
- Add the bay leaves, lemon rind and the spices.
- Let it simmer on low heat for about 20 minutes, until vegetables are soft.
- Cut the fish fillets in cubes and add them to the soup.
- Let it simmer for another 15 minutes, until the fish is done.
- Carefully puree the soup, adding some water or broth if necessary.
- Check on the seasoning and serve with slices of lemon and fresh baguette bread.
- Enjoy!
Nutrition Facts : Calories 402.6, Fat 11, SaturatedFat 1.6, Cholesterol 91.7, Sodium 270.4, Carbohydrate 33.4, Fiber 6.2, Sugar 5.5, Protein 42.6
CHORBA FRIK
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
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.
ALGERIAN FISH SOUP
A lovely soup, probably nothing like you would expect, very yummy. I got the recipe from someone else, an Algerian, and have changed it slightly to fit in with the way my family (in-laws) cook algerian food.
Provided by Jannah-red
Categories African
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pan and saute onion and garlic until translucent. Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add spices, potatoes, celery and broth. Simmer for 10 minutes.
- Add fish and continue to cook until the fish flakes. Simmer over low heat for an additional 10 minutes .
Nutrition Facts : Calories 547.3, Fat 24.6, SaturatedFat 3.7, Cholesterol 102.1, Sodium 509.3, Carbohydrate 41.4, Fiber 6.2, Sugar 6, Protein 40.1
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