Chorba Hamra Bel Frik Algerian Lamb Tomato And Freekeh Soup

This hearty Algerian lamb soup, Chorba Hamra Bel Frik, is a flavorful and comforting delight.

Rich with spices like cumin, coriander, and paprika, and packed with tender lamb and nutty freekeh, this soup is perfect for a cozy night in with family and friends.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless lamb shoulder or neck, cut into 1 1/2-inch pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• Salt and black pepper
• 1 large can (28 oz) crushed tomatoes
• 2 cups lamb or beef broth
• 2 cups water
• 1 cup freekeh (roasted green wheat)
• Fresh parsley, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Add the lamb pieces to the pot, stirring to coat with the oil and mix with the onion and garlic.

Cook for about 5 minutes, until the lamb is browned on all sides.

Add the cumin, coriander, paprika, cinnamon, turmeric, and cayenne pepper to the pot, stirring to combine.

Cook for 1-2 minutes, until the spices are fragrant.

Add the crushed tomatoes, lamb or beef broth, and water to the pot.

Season with salt and black pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.

Add the freekeh to the pot and continue to simmer, covered, for an additional 20-25 minutes, or until the freekeh is tender.

Serve the Chorba Hamra Bel Frik hot, garnished with chopped fresh parsley if desired.

Notes

Use a large pot to accommodate all the ingredients and to allow for easy stirring.

Don’t overcrowd the pot when browning the lamb, cook in batches if necessary.

If using beef broth instead of lamb broth, the flavor will still be great.

Freekeh can be substituted with bulgur or barley if not available.

For a thicker soup, reduce the amount of water or simmer for a longer period.

Adjust the level of heat to your taste by adding more or less cayenne pepper.

You can also serve with a swirl of yogurt or crusty bread on the side.

Prepare ahead by browning the lamb and cooking the spices, then refrigerate or freeze until ready to assemble and simmer the soup.

Reheat gently to prevent the freekeh from becoming mushy.

Nutrional Value

• Calories: 540
• Total Fat: 24g
• + Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 48g
• + Fiber: 4g
• Sugars: 10g
• Protein: 35g