Chorba Frik with Herbs
A velvety, spicy soup made with frik (crushed green wheat), meat, tomato, and a large bunch of cilantro and parsley, brightened with a squeeze of lemon at serving.
A velvety, spicy soup made with frik (crushed green wheat), meat, tomato, and a large bunch of cilantro and parsley, brightened with a squeeze of lemon at serving.
When the evening cannon announced the breaking of the fast, nothing beat a good hot chorba. Believe me, I dreamed of it even in my cell at La Santé prison: the green wheat thickening the broth, the cilantro you never skimp on, and that trickle of lemon that wakes up your palate. We always started with it, in small sips, before even the bread. A humble soup, yes — but it's in humility that a people keep their dignity.
- •Frik (crushed grilled green wheat) — a handful (thickener and cereal)
- •Mutton — a few pieces (base)
- •Fresh and concentrated tomato — seasonal (red base)
- •Fresh cilantro and parsley — a large bunch (signature herbs)
- •Chickpeas — a handful (legume)
- •Cinnamon, ras el-hanout — a pinch (spices)
- •Lemon — to taste (final acidity)
Chorba Frik with Herbs
A velvety, spicy soup made with frik (crushed green wheat), meat, tomato, and a large bunch of cilantro and parsley, brightened with a squeeze of lemon at serving.
Why this dish? The profile states that Ben Bella, a practicing Muslim, observed the Ramadan fast. Chorba is the soup that breaks the fast every evening across the Maghreb: thus it accompanied his Ramadans, in prison and in power.
When the evening cannon announced the breaking of the fast, nothing beat a good hot chorba. Believe me, I dreamed of it even in my cell at La Santé prison: the green wheat thickening the broth, the cilantro you never skimp on, and that trickle of lemon that wakes up your palate. We always started with it, in small sips, before even the bread. A humble soup, yes — but it's in humility that a people keep their dignity.
Ingredients (period version)
- Frik (crushed grilled green wheat) — a handful (thickener and cereal)
- Mutton — a few pieces (base)
- Fresh and concentrated tomato — seasonal (red base)
- Fresh cilantro and parsley — a large bunch (signature herbs)
- Chickpeas — a handful (legume)
- Cinnamon, ras el-hanout — a pinch (spices)
- Lemon — to taste (final acidity)
Ingredients
- Frik (or cracked barley / bulgur if unavailable) — 100 g (thickening cereal)
- Lamb or beef, small dice — 300 g (meat)
- Crushed tomatoes — 400 g (base)
- Tomato paste — 1 tbsp (color and depth)
- Onion — 1 (base)
- Cooked chickpeas — 100 g (legume)
- Cilantro + parsley — 1 large bunch, chopped (herbs)
- Cinnamon, ras el-hanout, salt, pepper — to taste (spices)
- Lemon — 1, cut into wedges (acidity at serving)
Method
- Sauté chopped onion and meat in oil, add spices and tomato paste.
- Add crushed tomatoes and half the herbs, let stew for 5 min.
- Cover with hot water, add chickpeas, simmer for 30 min.
- Pour in rinsed frik and cook another 20 min, stirring to prevent sticking, until velvety.
- Adjust salt, add the remaining fresh herbs.
- Serve very hot with lemon wedges to squeeze into the bowl.
How it was made : Frik, green wheat harvested before maturity then grilled and crushed, is a very ancient Maghrebi cereal that allowed using the grain as early as spring. Chorba was prepared in a large pot for the whole household and neighborhood during Ramadan, sharing the soup of breaking the fast being a gesture of solidarity.
The contemporary twist : A touch of fresh mint chiffonade at serving, echoing the tea that will close the meal.
Sources : Fatéma Hal, Le grand livre de la cuisine marocaine et maghrébine · Inventaire du patrimoine culinaire algérien (traditions du ramadan)
Ahmed Ben Bella · Charactorium