Chorba Frik (Algerian Freekeh and Lamb Soup)

Chorba frik is the soup that opens the fast every night during Ramadan across Algeria and Tunisia, a warmly spiced tomato broth thickened with smoky green freekeh and tender lamb. It’s heartier than most soups on this side of the Mediterranean, closer to a stew.

Ingredients

• 1 pound lamb shoulder or stew meat, cut into small pieces
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tomatoes, grated
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 6 cups water or broth
• 1/2 cup cracked freekeh, rinsed
• 1/4 cup chopped cilantro and parsley
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Brown the lamb
   Heat the olive oil in a large pot over medium-high heat. Brown the lamb pieces on all sides, about 6 minutes. Add the onion and garlic, and cook until softened.
2. Build the broth
   Stir in the tomato paste, grated tomatoes, coriander, paprika, and cinnamon, and cook for 2 minutes. Add the water or broth and bring to a boil.
3. Simmer
   Reduce the heat, cover, and simmer for 45 minutes, until the lamb is tender.
4. Add the freekeh
   Stir in the freekeh and simmer uncovered for another 15-20 minutes, until the grains are tender and the soup has thickened.
5. Finish
   Stir in the herbs and season with salt and pepper. Serve hot with lemon wedges and dates on the side, as is traditional for breaking the fast.