Chorba Frik with Lamb and Coriander
A velvety soup of crushed green wheat (frik) simmered in a tomatoey lamb broth, lifted with fresh coriander and awakened by a squeeze of lemon. Comforting, fragrant, it is the everyday dish.
A velvety soup of crushed green wheat (frik) simmered in a tomatoey lamb broth, lifted with fresh coriander and awakened by a squeeze of lemon. Comforting, fragrant, it is the everyday dish.
In the evening, when the day faded over the courtyard, it was the smell of chorba that gathered the family even before anyone called. My mother would sauté the onion and meat, then throw in the frik — that roasted green wheat harvested while still tender — which thickens the broth with a golden velvet. Taste before serving, and never forget, at the last moment, the chopped coriander and a few drops of lemon: without them, chorba has no soul. It was a soup of patience, a soup of women who keep watch.
- •Frik (cracked green wheat) — a handful per guest (thickener, grain)
- •Lamb neck or shoulder — a few pieces (meat and broth)
- •Fresh tomatoes — according to season (acidic base)
- •Chickpeas — a handful (garnish)
- •Fresh coriander and mint — a bunch (final fragrance)
- •Cinnamon, ras-el-hanout, smen — by eye (spices and binder)
Chorba Frik with Lamb and Coriander
A velvety soup of crushed green wheat (frik) simmered in a tomatoey lamb broth, lifted with fresh coriander and awakened by a squeeze of lemon. Comforting, fragrant, it is the everyday dish.
Why this dish? Chorba is the daily soup of Algerian evenings, and the one that breaks the Ramadan fast in families. For a child born in Cherchell under the name Fatima-Zohra, it was the scent that announced the evening meal, the repeated gesture of the mother leaning over the pot.
In the evening, when the day faded over the courtyard, it was the smell of chorba that gathered the family even before anyone called. My mother would sauté the onion and meat, then throw in the frik — that roasted green wheat harvested while still tender — which thickens the broth with a golden velvet. Taste before serving, and never forget, at the last moment, the chopped coriander and a few drops of lemon: without them, chorba has no soul. It was a soup of patience, a soup of women who keep watch.
Ingredients (period version)
- Frik (cracked green wheat) — a handful per guest (thickener, grain)
- Lamb neck or shoulder — a few pieces (meat and broth)
- Fresh tomatoes — according to season (acidic base)
- Chickpeas — a handful (garnish)
- Fresh coriander and mint — a bunch (final fragrance)
- Cinnamon, ras-el-hanout, smen — by eye (spices and binder)
Ingredients
- Frik (cracked green wheat) — 150 g (grain, binder)
- Lamb shoulder, diced — 300 g (meat)
- Crushed tomatoes — 400 g (base)
- Tomato paste — 1 tbsp (color, umami)
- Canned chickpeas — 100 g (garnish)
- Onion — 1 (aromatic base)
- Fresh coriander — 1 bunch (final fragrance)
- Cinnamon — 1 stick (sweet spice)
- Smen or butter — 1 tbsp (signature)
- Lemon — 1 (final acidity)
- Olive oil, salt, pepper — to taste (seasoning)
Method
- Sauté the chopped onion and lamb dice in olive oil with smen and cinnamon.
- Add crushed tomatoes and tomato paste, let reduce for 5 minutes.
- Add about 1.5 L of water, add chickpeas, salt, and simmer for 30 minutes.
- Rinse the frik and pour it into the broth; cook for 25 minutes, stirring to prevent sticking, until velvety.
- Off the heat, add chopped coriander and a squeeze of lemon; serve hot.
How it was made : Frik is made by roasting green wheat and then crushing it — a very ancient preservation and flavor technique in the Maghreb. The soup simmered for a long time on the kanoun (clay brazier), watched over all afternoon.
The contemporary twist : A spoonful of Greek yogurt and a drizzle of green olive oil at serving, for a fresh contrast on the spicy velouté.
Assia Djebar · Charactorium