North Africa · Soup

Chorba Frik (Cracked Green Wheat Soup with Lamb)

Name: Chorba Frik (Cracked Green Wheat Soup with Lamb)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Algeria
Ingredients: 500 g bone-in lamb shoulder, cut into 3cm cubes; 120 g frik (cracked green wheat), rinsed and drained; 250 g yellow onions, finely grated to a pulp; 4 clove garlic, crushed into a smooth paste; 350 g ripe tomatoes, peeled, seeded, and finely grated; 45 g double-concentrated tomato paste; 100 g cooked chickpeas (hummus); 30 g smen (Algerian clarified spiced butter or ghee); 30 ml neutral oil; 40 g fresh coriander (cilantro), finely minced with tender stems; 10 g fresh celery leaves, finely chopped; 8 g ras el hanout; 3 g ground Ceylon cinnamon; 5 g dried wild spearmint (na'na yabes); 1500 ml boiling water; fine sea salt and freshly cracked black pepper, to taste

A smoky, velvety tomato broth loaded with tender lamb cubes and thickened with nutty, fire-roasted cracked green wheat.

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algerianramadan-classiclamb-soupfrikcomfort-food

The story

Originating in Eastern and Central Algeria, particularly Constantine and the Aurès, Chorba Frik is the irreplaceable heart of the Algerian Ramadan table, breaking the daily fast with restorative warmth. The soul of the soup relies on frik, an ancient grain produced by harvesting durum wheat while still milky green, parching it over open straw fires to halt maturation, and sun-drying before cracking. This scorch-roasting imparts a distinct herbaceous campfire aroma that balances the sweetness of gently cooked onions and the richness of smen.

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