The Shorba Freekeh Of Algeria Recipes

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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

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.

THE SHORBA FREEKEH OF ALGERIA



The Shorba Freekeh of Algeria image

This is a traditional soup recipe from my Algerian side of the family. Shorba is like a generic word for soup; this recipe uses the roasted wheat called freekeh which gives this tomato and meat based soup a deep and original flavor. Like many traditional Mediterranean-style foods it is garnished with plenty of cilantro and fresh lemon juice.

Provided by Corey Habbas

Categories     Soup

Time 3h30m

Yield 8

Number Of Ingredients 24

2 large tomatoes, cut into chunks
2 onions, cut into chunks
1 serrano pepper, cut into chunks
1 Anaheim pepper, cut into chunks
½ zucchini, cut into chunks
3 cloves garlic
¼ cup olive oil
1 pound lamb stew meat, cut into 1-inch cubes
¾ pound ground beef
2 teaspoons salt
2 cubes vegetable bouillon, or more to taste
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
2 ½ quarts water
1 (6 ounce) can tomato paste
½ cup finely ground freekeh
2 cups green peas
2 tablespoons butter
1 bunch cilantro, coarsely chopped
1 lemon, cut into wedges, or more to taste

Steps:

  • Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.
  • Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.
  • Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.
  • Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.
  • Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.3 g, Cholesterol 62.2 mg, Fat 22.5 g, Fiber 6.2 g, Protein 20.9 g, SaturatedFat 7.9 g, Sodium 835.2 mg, Sugar 5.7 g

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

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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