Chorba Hamra Bel Frik (Algerian Lamb, Tomato, And Freekeh Soup) Recipe

Ingredients and Equipment

Cooking Essentials:

To begin making Chorba Hamra bel Frik, it’s essential to have an assortment of ingredients and equipment that will aid in creating this delicious Algerian soup. First and foremost, let’s focus on the essential ingredients.

Lamb meat, specifically, shoulder or neck cuts, is a crucial component of this recipe. The lamb should be fresh and of high quality to ensure it adds depth and richness to the broth. You’ll also need a generous amount of onions, garlic, and celery for added flavor. A bouquet garni composed of parsley, coriander seeds, and cinnamon sticks will infuse the soup with a distinct North African aroma.

The combination of vegetables in this recipe is vital; you’ll need carrots, potatoes, and tomatoes to create a well-rounded flavor profile. Fresh or canned tomatoes can be used, depending on your preference and the time of year. As for spices, ground cumin, paprika, and turmeric are must-haves for that authentic Algerian taste.

Now let’s move on to the freekeh, which is essentially roasted green wheat. It has a nutty flavor and adds texture to the soup. You can either use store-bought or make your own freekeh at home. A few sprigs of fresh parsley will also be used as garnish before serving.

As for equipment, you’ll need a large pot with a heavy bottom to prevent scorching. A Dutch oven is an ideal choice due to its heat retention and even cooking capabilities. If you don’t have one, any other heavy-bottomed pot will do in a pinch. A slotted spoon or strainer is also necessary for removing the lamb pieces from the broth.

Other essentials include a cutting board for chopping vegetables, a sharp knife for slicing meat and onions, a spice grinder or mortar and pestle for grinding spices, and a colander for draining the cooked freekeh. Lastly, have a ladle on hand to scoop out generous portions of the soup into bowls.

With all your ingredients and equipment in place, you’re now ready to embark on making this delectable Algerian soup. Don’t forget to taste and adjust seasoning as needed throughout the cooking process for an authentic Chorba Hamra bel Frik experience.

To make this traditional Algerian soup, you will need a variety of ingredients, which are readily available in most supermarkets or can be sourced from specialty stores that sell Middle Eastern or North African products.

For the lamb stock, you will require:

2 pounds boneless lamb shoulder or neck, cut into 2-inch pieces

4 cups water

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

In addition to the ingredients for the lamb stock, you will need:

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 pound fresh tomatoes, diced (or 1 can of crushed tomatoes)

For the freekeh and lamb mixture, you will require:

1 cup dried freekeh grains

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 pound boneless lamb shoulder or neck, cut into 1-inch pieces

You will also need:

2 cups lamb stock (from above)

2 tablespoons tomato paste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Salt and black pepper, to taste

In terms of equipment, you will need:

A large saucepan with a heavy bottom (stainless steel or enameled cast iron)

A wooden spoon for stirring

A fine-mesh strainer or sieve for straining the soup

Individual bowls and spoons for serving

You may also want to have some additional equipment on hand, such as a spice grinder or mortar and pestle for grinding spices, and a slotted spoon for removing excess fat from the lamb stock.

A large pot with a lid (preferably clay or heavybottomed)

To prepare **Chorba Hamra bel Frik** (Algerian Lamb, Tomato, and Freekeh Soup), you will need to gather certain ingredients and equipment.

The ingredients required for this recipe include:

* 1 pound of boneless lamb shoulder or neck, cut into small pieces

* 2 medium-sized onions, finely chopped

* 3 cloves of garlic, minced

* 2 cups of chopped fresh tomatoes (or 1 can of diced tomatoes)

* 2 cups of _Freekeh_ (smoked green wheat)

* 2 tablespoons of olive oil

* 1 teaspoon of ground cumin

* 1 teaspoon of ground coriander

* 1/2 teaspoon of turmeric powder

* Salt and black pepper, to taste

The equipment needed for this recipe includes:

* A large _heavy-bottomed pot_ with a lid (preferably made of clay or ceramic)

* A wooden spoon or silicone spatula

* A fine-mesh strainer or colander

* A cutting board for chopping the onions and garlic

It is essential to use a large pot with a heavy bottom, as it allows for even heat distribution and prevents scorching. The clay or ceramic material also helps to absorb excess moisture and promotes the development of flavors.

A slow cooker or Dutch oven as an alternative for stovetopfree cooking

To prepare the delicious Chorba Hamra bel Frik, you will need to gather the right ingredients and equipment for this traditional Algerian lamb, tomato, and freekeh soup recipe.

The following are the key ingredients required:

Lamb shoulder or neck fillets: This is a crucial ingredient that provides flavor and texture to the soup. Look for high-quality lamb with some marbling, as it will be more tender and flavorful.
Fresh tomatoes: Use about 2-3 pounds of fresh tomatoes, preferably Roma or Plum tomatoes, for their dense flesh and less water content.
Onion, garlic, and ginger: These aromatic ingredients will add depth to the soup. You can use fresh or frozen onions, garlic, and ginger.
Cilantro: This fragrant herb is a staple in Algerian cuisine and adds a bright, fresh flavor to the soup.
Freekeh: A type of roasted green wheat, freekeh has a nutty flavor and chewy texture. You can find it in most Middle Eastern or specialty stores.
Cumin, coriander, and paprika: These spices will add warmth and depth to the soup. Use them generously, but adjust to taste.
Salt and black pepper: These seasonings will enhance the flavors of the other ingredients.
Lemon juice and olive oil: A squeeze of fresh lemon juice and a drizzle of olive oil will add brightness and richness to the soup.

The necessary equipment includes:

A slow cooker or Dutch oven: This is the perfect vessel for cooking this hearty soup. Both slow cookers and Dutch ovens allow for stovetop-free cooking, making it ideal for a hands-off experience.
Cutlery and spatulas: Use stainless steel or silicone utensils to prevent scratching the pot and ensure easy food release.
A stainless steel or non-stick pan for browning the lamb: This step is crucial in developing the flavors of the soup. Choose a pan that can withstand high heat and will prevent sticking.

With these ingredients and equipment, you’re ready to embark on the journey of creating this authentic Algerian dish, Chorba Hamra bel Frik.

To prepare the Chorba Hamra bel Frik, a traditional Algerian soup, you will need several key ingredients and some specialized equipment.

First, let’s focus on the ingredients:

Lamb: You will need 1 pound of lamb shoulder or neck, which should be cut into small cubes to facilitate cooking.

Onions: Two medium-sized onions are required, one for the pot and another for garnishing. These should be finely chopped to release their flavors.

Ginger: Half a cup of fresh ginger is needed for its aromatic properties. You will need to peel and chop it before adding it to the pot.

Garlic: Two cloves of garlic are essential for depth and flavor in this soup. They can be minced or crushed according to personal preference.

Tomatoes: One large, ripe tomato is used as a base for the rich broth of this soup. It should be diced before adding it to the pot.

Freekeh: This dish wouldn’t be complete without freekeh, which is a type of roasted green wheat. You will need one cup of freekeh to add texture and nutrition to your Chorba Hamra bel Frik.

Parsley: A handful of fresh parsley leaves are used for garnish at the end of this recipe.

Spices and Herbs: The combination of spices includes ground cumin, coriander powder, paprika, salt, black pepper, and a pinch of red pepper flakes for an added kick. Fresh cilantro is optional but highly recommended as it adds extra flavor to your soup.

Lemon Juice: A squeeze of fresh lemon juice enhances the overall taste and aroma of Chorba Hamra bel Frik.

Now that you have listed all the required ingredients, let’s move on to the necessary equipment:

A large, heavy pot or Dutch oven with a heavy bottom is essential for cooking the soup over low heat. This type of pot distributes the heat evenly and prevents scorching or burning of any component.

A colander or fine-mesh strainer can be used for sifting the freekeh during preparation to remove its outer husk.

High-quality knives, chopping boards, and utensils are required for preparing the ingredients efficiently.

A cutting board with a built-in knife sharpener is also handy when you need to sharpen your blades quickly without any hassle.

Some cooking techniques require specialized tools like an onion chopper or garlic press which can be useful in saving time during food preparation.

Overall, attention to detail and the use of quality ingredients along with proper equipment are crucial for preparing a delicious and authentic Chorba Hamra bel Frik that’s sure to satisfy your taste buds and transport you to Algeria through its flavors and aromas.

Lamb, Tomato, and Freekeh Components:

Ingredients:

• 1 pound boneless lamb shoulder or neck, cut into large pieces

• 4 tablespoons olive oil

• 2 large onions, chopped

• 3 cloves garlic, minced

• 2 pounds fresh tomatoes, cored and chopped (or 1 can of diced tomatoes)

• 2 cups freekeh

• 6 cups water

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1/4 teaspoon black pepper

Equipment:

• Large pot with a heavy bottom (stainless steel or enameled cast iron)

• Immersion blender or regular blender for puréeing the soup

• Fine-mesh strainer or food mill

• Wooden spoon and/or silicone spatula for stirring

Lamb Components:

Shoulder or neck meat: This is the primary ingredient that adds flavor and tenderness to the soup.

Tomato Components:

Fresh tomatoes: Use a mix of cherry, beefsteak, or Roma tomatoes for added texture and flavor.
Canned diced tomatoes: As a substitute for fresh tomatoes, canned ones provide convenience and consistency.

Freekeh Components:

Dried freekeh: This is the smoked green wheat that’s central to Chorba Hamra. It adds nutty flavor, chewiness, and texture to the soup.

The ingredients required to make Chorba Hamra bel Frik, a traditional Algerian lamb soup, include:

1 pound boneless lamb shoulder or neck, cut into 2-inch pieces

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon ground cumin

1 teaspoon smoked paprika (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups chopped fresh tomatoes (or 1 can of diced tomatoes, 14 oz)

2 cups freekeh broth (or vegetable broth)

2 cups water

2 tablespoons tomato paste

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 tablespoon lemon juice

1/4 cup chopped fresh mint (optional)

The equipment required to make Chorba Hamra bel Frik includes:

A large pot with a heavy bottom (stainless steel or enameled cast iron) for simmering the soup

A blender or immersion blender for pureeing some of the soup (optional)

A food processor or spice grinder for grinding spices (optional)

A fine-mesh strainer or cheesecloth for straining the broth (optional)

A ladle and spoon for serving and stirring the soup

Optional: a pressure cooker for cooking the lamb and freekeh more quickly

It’s worth noting that traditional Algerian cooks often use a combination of mortar and pestle to grind spices and a clay pot with a long handle to simmer the soup.

2 lbs boneless lamb shoulder or neck, cut into 1inch cubes

The essential ingredients for a rich and flavorful Chorba Hamra bel Frik are as follows:

2 lbs boneless lamb shoulder or neck, cut into 1-inch cubes: This is the primary protein component of the soup, providing a tender and nutritious base for the dish.

4 cups water: Adequate hydration is necessary to extract flavors from the lamb and other ingredients while cooking the soup.

2 tablespoons olive oil: Used for sautéing onions, garlic, and other aromatics that add depth and character to the soup.

1 large onion, finely chopped: Provides a sweet and pungent flavor base for the soup.

3 cloves of garlic, minced: Adds a pungency that complements the flavors of the lamb and tomatoes.

2 medium zucchinis (or courgettes), cut into 1-inch cubes: Add freshness and moisture to the soup.

4 large tomatoes, diced: Fresh or canned tomatoes provide acidity and sweetness to balance the dish’s flavors.

1 cup of freekeh grains (also known as roasted green wheat): Provides a nutty flavor and chewy texture that pairs well with lamb and vegetables.

2 tablespoons chopped fresh parsley: Adds a bright, herby flavor to the soup.

Salt and black pepper: Season to taste to balance flavors and add depth.

For equipment:

Large pot (at least 8 quarts in capacity): Essential for cooking the soup and its ingredients efficiently.

Colander or strainer: Useful for draining freekeh grains after soaking them.

Measuring cups and spoons: Necessary for accurate measurements to ensure proper seasoning and hydration of the ingredients.

Sharp knife: For chopping onions, garlic, zucchinis, tomatoes, and other vegetables with ease.

Cutting board: A stable and easy-to-clean surface for preparing ingredients before cooking the soup.

Wooden spoon or silicone spatula: Used for stirring, mixing, and serving the finished soup.

4 cups of water (or vegetable/ chicken broth for added depth)

The ingredients for this hearty Algerian soup include 1 pound of lamb or mutton, cut into small pieces to facilitate quick cooking.

For the flavorful broth, you will need 4 cups of water, although you can also use vegetable or chicken broth for added depth and a bit more complexity in the flavor profile.

The aromatic spices that form the backbone of this dish include 1 large onion, finely chopped to release their pungent flavors; 2 cloves of garlic, minced for an intense, savory taste; 2 teaspoons of ground cumin for earthy warmth; and 1 teaspoon of paprika for a smoky undertone.

Tomatoes are a key ingredient in this soup, and you can use either fresh or canned. If using canned tomatoes, look for ones that are labeled as being “san marzano” or “pomodoro,” as they will have the best flavor.

Canned chickpeas also add protein and texture to the dish, so be sure to include 1 (15 ounce) can in your shopping list. Freekeh is another essential component of Chorba Hamra bel Frik, providing a nutty, slightly smoky taste. Use 2 cups of the bulgur-like grain for this soup.

You’ll also need some fresh cilantro or parsley to garnish the finished dish with its bright, herbaceous flavor, and salt and pepper to taste as you go along. For serving, have some crusty bread on hand to mop up all those delicious juices.

2 tablespoons olive oil

To make this hearty Algerian lamb soup, you’ll need a variety of ingredients and equipment. First, let’s start with the ingredients:

For the soup broth: you’ll need 2 tablespoons olive oil, 1 large onion, 3 cloves garlic, 2 pounds boneless lamb shoulder or neck, 4 cups lamb or beef broth, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika.

For the freekeh mixture: you’ll need 1 cup dried freekeh, 2 cups water, 1 tablespoon olive oil, 1 onion, 3 cloves garlic, and salt and pepper to taste.

For the tomatoes and spices: you’ll need 2 large onions, 6-8 ripe tomatoes, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and salt and pepper to taste.

Now, let’s move on to the equipment needed for this recipe:

A large heavy pot with a lid (at least 6 quarts in size) is ideal for making this soup. You’ll also need a Dutch oven or heavy saucepan for cooking the freekeh mixture and a blender or food processor for pureeing some of the soup.

Other equipment you may find useful includes:

a slotted spoon for removing meat from the pot, a wooden spoon for stirring, and a ladle for serving the soup.

2 onions, chopped

To prepare the Chorba Hamra bel Frik, we’ll need to chop **2 onions** into small pieces. Here’s a detailed guide on how to do it:

First, peel the onions, making sure to remove any papery skin or bruised areas. Next, cut off the top and bottom of each onion to create a flat surface.

Now, place one onion on its side and slice it in half lengthwise, cutting from the root end to the top. Gently separate the two hemi-spheres, taking care not to cut yourself.

To chop the onions, you’ll want to make parallel cuts along their length. Hold the onion hemisphere firmly and place it in a stable position on your cutting board or other flat surface.

Cut about 1/4 inch (6 mm) slices from one end of the onion, creating parallel layers that are slightly angled to the cutting board. Be careful not to apply too much pressure, which can cause the layers to tear apart.

Repeat this process until you have **2 cups** of finely chopped onions. To store them for later use, transfer them to an airtight container and refrigerate at 40°F (4°C) or below.

The texture of the chopped onions is essential in this recipe. For the best flavor and presentation, you want them to be uniformly small and evenly distributed throughout the dish.

In Chorba Hamra bel Frik, the onions add a depth of flavor that complements the other ingredients perfectly. The **freekeh** absorbs the flavors of the onions, while the lamb, , and spices create a rich, savory broth.

This recipe yields about 4 servings, making it an ideal option for meal prep or family gatherings. You can serve it hot with crusty bread or over couscous, and garnish with fresh herbs like parsley or cilantro for added flavor and visual appeal.

3 cloves garlic, minced

To make a delicious Chorba Hamra bel Frik, you will need to gather the following ingredients:

For the soup:

* 1 pound of boneless lamb shoulder or neck, cut into 2-inch cubes (Lamb Meat)

* 4 medium-sized Tomatoes

* 2 cups of Freekeh, rinsed and drained

* 1 onion, finely chopped

* 3 cloves of Garlic, minced (GARLIC)

* 1 teaspoon of ground Cumin

* 1 teaspoon of smoked Paprika

* Salt and black pepper, to taste

For the frig:

* 2 tablespoons of Olive Oil

* 4 eggs, beaten

* 1 tablespoon of chopped fresh parsley

The equipment you will need includes:

* A large pot with a heavy bottom (at least 3-quart capacity) for cooking the soup and frig

* A Colander or strainer for rinsing the freekeh

* A cutting board and sharp knife for chopping the onion and garlic

* A Cheese grater or Microplane for zesting the tomatoes (optional)

* A wooden spoon or silicone spatula for stirring the soup and frig

* A plate or serving dish for garnishing with parsley and eggs

2 red or yellow bell peppers, diced

The ingredients required for this Algerian soup recipe are diverse and abundant, reflecting the rich culinary traditions of the region. At its core, the dish centers around 2 red or yellow bell peppers that have been diced into small pieces. The sweetness and crunch they bring to the table make them an essential component.

When it comes to preparing these bell peppers, their vibrant colors remain a defining feature throughout the process. Whether red or yellow, the choice ultimately boils down to personal preference or what is available in the market at any given time. Regardless of the color, dicing them into small, uniform pieces ensures an even distribution of flavors and textures within the soup.

The dicing process typically involves cutting the peppers into small, rectangular pieces that are roughly 1/4 inch in thickness. This size is crucial for achieving a balance between flavor and texture in each spoonful of Chorba Hamra bel Frik. It allows the natural sweetness of the bell peppers to shine through while also providing a satisfying bite.

Once the bell peppers have been diced, they are then incorporated into the larger recipe. Alongside lamb, tomatoes, freekeh, and other ingredients, the diced bell peppers work in harmony to create a rich and complex broth that is at once comforting and invigorating. The depth of flavor achieved through this combination of ingredients is nothing short of remarkable.

Throughout the preparation process, it’s essential to handle each ingredient with care to preserve their natural flavors and textures. This attention to detail extends to all aspects of the recipe, from chopping fresh herbs to simmering the broth for extended periods. The end result is a soup that not only tastes amazing but also showcases the beauty of traditional Algerian cuisine.

4 medium tomatoes, cored and crushed (or 1 can of San Marzano)

To make the delicious Chorba Hamra bel Frik, you will need a variety of ingredients and equipment to bring this Algerian lamb, tomato, and freekeh soup to life.

For the ingredients, you will require:

* 4 medium tomatoes, cored and crushed (you can also use 1 can of San Marzano as an alternative)

* 2 pounds boneless lamb shoulder or neck fillets

* 2 tablespoons olive oil

* 1 large onion, chopped

* 3 cloves garlic, minced

* 1 teaspoon ground cumin

* 1 teaspoon smoked paprika (optional)

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 8 cups lamb broth

* 1 cup freekeh (toasted green wheat)

* Fresh parsley or cilantro, chopped (for garnish)

Now, let’s move on to the equipment needed for this recipe:

* Large pot with a heavy bottom (stainless steel or enameled cast iron) – at least 6-quart capacity

* Cutting board

* Knife for chopping onion and garlic

* Meat cleaver (optional)

* Mortar and pestle (for crushing cumin and coriander seeds, if using whole spices)

* Wooden spoon or silicone spatula for stirring the soup

Having all these ingredients and equipment ready will ensure that you can follow the recipe with ease and create a truly authentic Algerian experience in your kitchen!

1 cup of freekeh, rinsed and drained (cracked wheat can be used as a substitute)

In this recipe for Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup), several ingredients come together to create a hearty and flavorful dish.

Ingredients:

1 cup of freekeh, rinsed and drained (cracked wheat can be used as a substitute)

2 lbs boneless lamb shoulder, cut into small pieces (cubes or diced meat)

3 medium onions, chopped (about 3 cups of chopped onion)

5 cloves of garlic, minced (aromatic flavor)

2 cups of chopped fresh tomatoes (such as Roma or Plum tomatoes)

1 cup of diced bell peppers (any color)

2 tsp ground cumin (flavor enhancer)

1 tsp paprika (smoked or sweet)

1/2 tsp salt, or to taste (salt adds flavor)

1/4 tsp black pepper, or to taste (freshly ground)

4 cups of water (for the broth)

2 tbsp olive oil (healthy fat)

Chopped fresh parsley, for garnish (optional)

Equipment:

A large pot or Dutch oven

A colander or strainer

A blender or food processor (optional)

Serving bowls and spoons

Note: Depending on the desired consistency of the soup, additional liquid may be added. If using a substitute for freekeh, follow package instructions for cooking times and methods.

Spices:

The ingredients for Chorba Hamra bel Frik, a traditional Algerian soup, are:

Lamb and Meat Broth

1 pound boneless lamb shoulder or neck, cut into large pieces

2 medium onions, chopped

4 cloves of garlic, minced

3 pounds lamb bones (you can use oxtail or beef shank as a substitute)

6 cups of water

Tomatoes and Freekeh

2 cups of chopped fresh tomatoes or 1 can of diced tomatoes (14 oz)

1 cup of freekeh, rinsed and drained

Spices

The spices for Chorba Hamra bel Frik are essential to its flavor and aroma:

Cumin: This North African spice has a warm, earthy flavor that pairs well with lamb.

Coriander: Similar to cumin, coriander adds a subtle warmth and depth to the soup.

Ginger: Fresh or dried ginger can be used to add a spicy kick and warmth to the soup.

Black pepper: This classic seasoning enhances the flavors of the other spices without overpowering them.

Equipment:

To prepare Chorba Hamra bel Frik, you will need:

A large pot or Dutch oven with a heavy bottom (stainless steel or enameled cast iron)

Meat thermometer

Wooden spoon or silicone spatula for scraping the sides and bottom of the pot

Cutting board and sharp knife for chopping vegetables and meat

Strainer or colander for straining the broth and removing excess fat

Now that you have all the ingredients and equipment, you can proceed with cooking Chorba Hamra bel Frik according to the recipe instructions.

To prepare this traditional Algerian soup, you will need a combination of ingredients and specialized equipment. Here are some key components to have on hand:

Ingredients:

Lamb: This recipe uses 1 pound of boneless lamb shoulder or neck, which should be cut into small pieces.

Tomatoes: You will need 2 cups of chopped fresh tomatoes or 1 can (28 oz) of crushed tomatoes.

Freekeh: This is a type of green wheat that has been roasted over an open flame, giving it a smoky flavor. You will need 1 cup of freekeh for this recipe.

Aromatics: Onion, garlic, and ginger are essential to this soup. Use 1 medium onion, minced; 3 cloves of garlic, minced; and 2 inches of fresh ginger, grated.

Cumin and coriander: These spices add warmth and depth to the soup. Use 1 tablespoon of ground cumin and 1 teaspoon of ground coriander.

Turmeric and cinnamon: These spices provide a subtle earthy flavor to the soup. Use 1/2 teaspoon of turmeric powder and 1/4 teaspoon of ground cinnamon.

Salt, black pepper, and red pepper flakes: Use these seasonings to taste. You will also need salt for seasoning throughout the recipe.

Olive oil: This is used for sautéing the onions and other aromatics. Use enough olive oil to coat the bottom of your pot.

Equipment:

A large, heavy-bottomed pot with a capacity of at least 6 quarts. This will allow you to cook all of the ingredients in one vessel and prevent overcrowding.

A stovetop or induction cooking surface for heating the soup.

A strainer or fine-mesh sieve for pureeing the soup after it has cooked.

An immersion blender or regular blender for blending the soup to your desired consistency.

A ladle for serving the soup and a serving spoon for adding garnishes.

1 teaspoon ground cumin

The **Chorba Hamra bel Frik** is a rich and flavorful Algerian lamb soup that combines the comforting warmth of slow-cooked meat with the vibrant flavors of fresh tomatoes and earthy freekeh.

To make this delicious soup, you will need to gather the following ingredients:

* 1 teaspoon ground cumin

In terms of equipment, you will require a large saucepan with a heavy bottom, such as a Dutch oven or a cast-iron pot. This type of vessel is ideal for slow-cooking the lamb and vegetables over low heat.

A medium-sized bowl will be necessary for marinating the lamb in oil, garlic, cumin, coriander, paprika, salt, and black pepper.

1 teaspoon paprika

The ingredients for Chorba Hamra bel Frik, a hearty Algerian lamb, tomato, and freekeh soup, are diverse and essential to its rich flavor profile. The key components of the recipe include:

Meat:** 1 pound boneless lamb shoulder or neck, cut into large chunks

Fats and oils: 2 tablespoons olive oil

Aromatics: 3 medium onions, chopped; 4 cloves garlic, minced; 2 teaspoons grated ginger; 1 teaspoon ground cumin

Canned goods: 28 ounces crushed tomatoes

Spices and seasonings: 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground cayenne pepper (optional)

Grains: 8 ounces freekeh, rinsed and drained

Herbs: 1 cup chopped fresh parsley; 2 tablespoons chopped fresh cilantro

The equipment needed to prepare and cook the Chorba Hamra bel Frik is straightforward, comprising standard kitchen tools:

Kitchen knife

Cutting board

Large pot (at least 6-quart capacity) with lid for cooking the soup

Colander or strainer for draining freekeh and cooked lamb

Spoon and whisk for mixing ingredients

Tongs or slotted spoon for serving soup into bowls

Piping hot water and a bowl of crusty bread on the side for dipping (optional)

Additionally, to enhance the presentation and enjoyment of the dish, consider having the following items available:

A few fresh parsley sprigs for garnish

A serving bowl or individual bowls for each guest

Dipping bread slices (such as Algerian Khobz or crusty baguette) on the side, if desired

½ teaspoon turmeric powder

To make Chorba Hamra bel Frik, you will need a variety of ingredients including lamb or mutton, which should be cut into small pieces to facilitate cooking. Additionally, you will require 2 medium onions, 4 cloves of garlic, 2 large tomatoes, 1 cup of freekeh (roasted green wheat), 6 cups of water, and ½ teaspoon turmeric powder.

Other essential ingredients in this recipe include olive oil, salt, black pepper, parsley, coriander leaves, and preserved lemon, which is a traditional Algerian ingredient. You will also need a pinch of cayenne pepper or red chili flakes for added flavor.

In terms of equipment, you will require a large pot with a heavy bottom to cook the lamb and freekeh mixture over low heat. A Dutch oven or a deep saucepan with a lid would be ideal for this purpose.

You will also need a separate pan for sautéing the onions and garlic in olive oil until they are softened and fragrant. A stainless steel or cast iron skillet is well-suited for this task.

A mortar and pestle can be used to grind the cumin seeds, coriander seeds, and turmeric powder into a fine paste, although a spice grinder or coffee grinder may also serve this purpose.

1/2 teaspoon black pepper, freshly ground

To prepare this authentic Algerian soup, you will need a variety of ingredients, which include lamb or mutton shoulder, boneless and cut into bite-sized pieces, as the protein base.

Additionally, you will require a large quantity of fresh vegetables, specifically onions, carrots, celery stalks, and tomatoes, which should be chopped into manageable pieces.

For a rich flavor profile, you’ll also need to incorporate some aromatic spices, such as 1/4 cup coriander seeds, 2 cloves of garlic, minced, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1/2 teaspoon paprika, and the essential 1/2 teaspoon black pepper, freshly ground.

In addition to these ingredients, you’ll also need some dry spices, including 1 tablespoon ras el hanout (a Moroccan spice blend), which adds depth and warmth to the dish.

Freekeh, a type of roasted green wheat, is also an essential component of this recipe. You can purchase it at Middle Eastern or Mediterranean markets or online. It’s typically sold in bags or containers.

Other pantry staples you’ll need include vegetable oil for sautéing the ingredients and chicken or lamb broth to add moisture and flavor to the soup.

For serving, you may want to have some crusty bread on hand, as well as a dollop of yogurt or sour cream to add a tangy contrast to each spoonful. Fresh herbs like parsley, cilantro, or mint can also be used for garnish.

Finally, make sure you have the necessary cooking equipment, including a large pot with a heavy bottom, preferably one made from stainless steel or enameled cast iron, which will allow for even heat distribution and prevent scorching.

Salt (preferably kosher or sea salt)

In this recipe for Chorba Hamra bel Frik, a traditional Algerian lamb, tomato, and freekeh soup, salt plays a crucial role in bringing out the flavors of the various ingredients. When it comes to choosing a type of salt, kosher or sea salt are ideal options.

Kosher salt has a coarser texture than table salt and is less likely to over-salt the dish, allowing the flavors of the lamb, tomatoes, and freekeh to shine through. Sea salt, on the other hand, has a more delicate flavor and can add a subtle depth to the soup.

For this recipe, you’ll need a decent amount of salt, but the exact quantity will depend on your personal taste preferences and the size of the batch of soup you’re making. It’s always better to err on the side of caution and start with a smaller amount of salt, as you can always add more to taste.

Some other essential equipment for this recipe includes:

A large pot: A heavy-bottomed pot is ideal for cooking the lamb, tomatoes, and freekeh. Look for one made from stainless steel or cast iron, as these materials retain heat well and distribute it evenly.

A Dutch oven: If you don’t have a large pot, a Dutch oven can be used as a substitute. This will also allow you to brown the lamb on all sides, which adds depth of flavor to the soup.

A spice grinder or mortar and pestle: For grinding the spices, such as cumin and coriander, use a spice grinder or mortar and pestle. These tools will help to release the flavors from the spices and add a more complex taste profile to the soup.

A blender or food processor: For pureeing some of the tomatoes and freekeh, use a blender or food processor. This will help to create a smooth texture for the soup and ensure that all the flavors are well incorporated.

In order to prepare Chorba Hamra bel Frik, a traditional Algerian soup made with lamb, tomatoes, and freekeh, you will need to gather the following ingredients:

500g boneless lamb shoulder or neck fillets

2 medium onions, finely chopped

4 cloves of garlic, minced

1 large red bell pepper, finely chopped

3 stalks celery, finely chopped

2 cups fresh tomatoes, chopped (or 1 can of diced tomatoes)

2 cups freekeh, rinsed and drained

2 cups lamb or beef broth

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric powder

Salt and black pepper, to taste

Chopped fresh parsley or cilantro, for garnish

In addition to the ingredients listed above, you will need the following equipment:

A large heavy-bottomed pot with a lid (at least 3-quart capacity)

A cutting board and sharp knife for chopping vegetables

A spice grinder or mortar and pestle for grinding spices

A ladle for scooping out freekeh and broth

A serving spoon or slotted spoon for serving the soup

It is worth noting that traditional Algerian cooking often involves using a mixture of clay pots, metal utensils, and wooden spoons. Feel free to experiment with these traditional tools if you have them available.

Instructions and Tips

Cooking Techniques:

To prepare an authentic Algerian Lamb, Tomato, and Freekeh Soup known as Chorba Hamra bel Frik, follow these detailed instructions and tips.

Preparing Ingredients

For a delicious and aromatic soup, ensure you have all the necessary ingredients. These include:

Lamb or Mutton pieces: 1 pound (450g), cut into small cubes for tender cooking.

Freekeh: 2 cups (250g), preferably whole grain, to provide a nutty flavor and nutritious texture.

Tomatoes: 3-4 medium-sized ones, chopped and blended to create a rich soup base.

Onions: 1 large onion, finely chopped for added sweetness.

Ginger and Garlic: 2 inches (5cm) of ginger root, sliced; 3 cloves of garlic, minced, for aromatic flavor.

Spices: cumin, coriander powder, paprika, salt, and black pepper to taste.

Herbs: chopped fresh parsley and cilantro for garnish and added freshness.

Cooking Techniques

To create the hearty and flavorful Chorba Hamra bel Frik soup, follow these steps:

Step 1: Sauté Aromatics

In a large pot or Dutch oven, heat 3 tablespoons of oil over medium-high heat. Add sliced ginger and sauté for about 2 minutes until fragrant. Then add minced garlic and sauté for another minute.

Step 2: Cook the Meat

Next, add lamb or mutton pieces to the pot and cook until they are browned on all sides. Remove them from the pot and set aside.

Step 3: Sauté Onions and Tomatoes

Add another tablespoon of oil if needed, then sauté chopped onions for about 5 minutes until they are softened and translucent. Add blended tomatoes to the pot along with a pinch of salt and continue cooking for another 2-3 minutes.

Step 4: Cook Freekeh

Add freekeh to the pot, stirring well to combine it with the sautéed onions and tomatoes. Cook for about 5 minutes until the freekeh starts to break down and release its nutty flavor.

Step 5: Return Meat and Simmer

Add cooked lamb or mutton pieces back into the pot along with cumin, coriander powder, paprika, salt, and black pepper. Stir well to combine all the ingredients. Bring the soup to a boil, then reduce heat and simmer for about 20-25 minutes or until the meat is tender and freekeh has broken down.

Step 6: Taste and Serve

Check the soup for seasoning and add any additional spices if needed. Ladle hot Chorba Hamra bel Frik soup into bowls and garnish with chopped fresh parsley and cilantro. Serve warm, accompanied by crusty bread or couscous for an authentic Algerian meal.

To create an authentic Chorba Hamra bel Frik experience, it’s essential to understand the importance of following detailed instructions and tips throughout the recipe.

Firstly, ensure you have all the necessary ingredients on hand before commencing the preparation process. The traditional Algerian soup relies heavily on specific spices and herbs that may be difficult to find in local markets or stores.

For the freekeh component of the recipe, it’s crucial to properly rinse and soak the freekeh grains according to package instructions. Freekeh is a staple ingredient in North African cuisine, but its unique smoky flavor can be overpowered if not cooked correctly.

Chef’s tip: Use high-quality olive oil for sautéing onions and garlic as it adds depth of flavor and aroma without overpowering the other ingredients.

When browning the lamb in a large pot, heat the oil to its smoking point (about 400°F) before adding the meat. This step is crucial for achieving that perfect dark brown color on the outside, locking in flavors within.

Beware of overcooking the lamb – it’s essential to cook it until just done and remove from heat as soon as possible to prevent toughening up the meat.

Preparing the tomato paste requires patience, but it makes a world of difference. Blend cooked down tomatoes into a puree, then let it simmer in water for about 30 minutes over low heat to develop its rich flavor profile.

Add spices gradually and stir well after each addition to allow flavors to meld together harmoniously. Cilantro, parsley, and dill add freshness while ginger lends warmth and depth – balance them carefully.

Freekeh has a distinct nutty flavor when toasted; toast it in a dry pan for about 10 minutes over low heat until lightly golden brown before adding to the pot. The crunchy texture is what sets this soup apart from others.

Lastly, don’t be shy with salt – use generous amounts, especially while cooking freekeh grains or during the last stages of preparation when all flavors come together.

Simmering the soup for 20-25 minutes over low heat ensures that every ingredient is well-cooked and balanced in flavor. Taste, adjust seasoning as needed, then serve hot with a dollop of yogurt or croutons on top if desired.

Browning the lamb: Sear the lamb cubes in batches to achieve a rich, caramelized crust

To achieve a rich, caramelized crust on your lamb cubes for the Chorba Hamra bel Frik soup, follow these steps:

1. Heat oil in a large skillet over medium-high heat until it reaches a temperature of around 400°F (200°C).

2. Add a batch of lamb cubes to the preheated oil.

3. Use tongs or a slotted spoon to gently place the lamb cubes in the hot oil, making sure not to overcrowd the skillet.

4. Cook the lamb cubes for 3-5 minutes on each side, depending on their size and your desired level of browning.

5. Remove the browned lamb from the skillet with tongs or a slotted spoon and transfer it to a plate or tray.

6. Repeat steps 2-5 until all of the lamb cubes have been seared, working in batches as needed.

Tips for achieving the perfect browning:

Add a small amount of water to the skillet before adding the lamb cubes. This will help prevent the oil from smoking and promote even browning.

Use a cast-iron or stainless steel skillet, as these retain heat well and can achieve high temperatures.

Dont overcrowd the skillet, as this can lower the temperature and prevent proper browning. Cook in batches if necessary.

Don’t stir the lamb cubes too much while they’re browning. This can prevent them from developing a nice crust. Instead, let them cook undisturbed for 2-3 minutes on each side before stirring.

Aromatics: Soak chopped onions and garlic in water or broth before sautéing for added depth of flavor

To unlock the full potential of aromatics in your Chorba Hamra bel Frik, a traditional Algerian lamb soup, it’s essential to understand the role that onions and garlic play in enhancing flavor. These two ingredients are staples in many Middle Eastern and North African cuisines, and with the right technique, they can add depth and complexity to your dish.

When working with aromatics, especially onions and garlic, it’s crucial to coax out their natural sweetness without letting them become overpowering or bitter. One of the most effective ways to achieve this balance is through a process called “soaking.”

Soak chopped onions and garlic in water or broth before sautéing for added depth of flavor. This simple yet powerful technique involves submerging the chopped aromatics in cold water or low-sodium broth and letting them sit for at least 30 minutes, allowing them to soften and mellow.

The key to successful soaking is to ensure that the onions and garlic are fully submerged in liquid. You can weigh them down with a plate or a heavy object if necessary. After the soaking time has passed, drain off the liquid and pat the aromatics dry before sautéing as usual.

Soaking helps to reduce the harshness of the onions and garlic while unlocking their natural sweetness. This method is especially useful when working with strong-flavored ingredients like garlic, which can quickly overpower other flavors in a dish. By tempering the flavor of the aromatics, you’ll create a more balanced and harmonious taste experience that will elevate your Chorba Hamra bel Frik to new heights.

The benefits of soaking onions and garlic are numerous. It not only enhances their flavor but also makes them easier to cook with, as they’re less likely to burn or stick to the pan. Additionally, soaking helps to release more enzymes from the vegetables, which can aid in digestion and make your dish even healthier.

By incorporating this simple yet effective technique into your cooking repertoire, you’ll be able to unlock a new level of flavor and depth in your Chorba Hamra bel Frik. This traditional Algerian soup is already rich and satisfying, but with the added layer of flavor that soaking onions and garlic provides, it’s sure to become a staple in your kitchen for years to come.

To prepare a delicious and authentic Chorba Hamra bel Frik, it’s essential to follow these instructions carefully.

Firstly, start by preparing the ingredients, making sure you have all the necessary components for the recipe within arm’s reach.

Carefully wash your hands before beginning to prevent any contamination of the ingredients or cooking environment.

Select fresh and high-quality lamb, ensuring it has not been previously frozen or compromised in any way.

Chop the lamb into bite-sized pieces, taking care to remove any visible fat or connective tissue for a cleaner finish.

Next, peel and chop the onions, carrots, and celery sticks, separating them from each other for even cooking.

Rinse the tomatoes and freekeh under cold running water before using them in the recipe.

Mince the fresh parsley and cilantro leaves, as these add flavor and freshness to the dish.

Heat oil in a large pot over medium heat and sauté the chopped onions until they turn translucent and lightly browned.

Add the lamb pieces and cook until they are browned on all sides, ensuring even browning for maximum flavor.

Proceed by adding the sliced carrots and celery sticks to the pot, sautéing them for a few minutes until they start to soften.

Carefully add the chopped tomatoes, freekeh, salt, cumin powder, paprika, black pepper, and coriander powder to the pot, stirring well after each addition to prevent lumps from forming.

Stir in the chicken broth or water, making sure all the ingredients are submerged under liquid for even cooking.

Bring the Chorba Hamra bel Frik to a gentle boil and then reduce heat to low, allowing it to simmer covered for 45 minutes to an hour or until the flavors have melded together and the lamb is tender.

Stir in the freshly chopped parsley and cilantro leaves towards the end of the cooking time, giving them just enough time to infuse their flavors into the soup.

Once cooked, taste the Chorba Hamra bel Frik and adjust seasoning if necessary to suit your personal preference for saltiness or spiciness.

Serve the hot Chorba Hamra bel Frik in individual bowls, garnished with additional fresh parsley leaves and a dollop of yogurt on top, if desired, and enjoy this delicious Algerian-inspired dish with family or friends.

Simmering and Thinning:

To prepare a delicious and authentic Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup), it’s crucial to follow the right instructions for simmering and thinning. First, understand the importance of slow cooking in traditional Algerian cuisine.

The key to a rich and flavorful Chorba Hamra bel Frik is to simmer the broth for an extended period, allowing the flavors to meld together. This process not only breaks down the connective tissues in the meat but also extracts the maximum amount of flavor from the aromatic spices.

To achieve this, heat a large pot over medium-low heat and add 4 cups of water. Then, add the lamb, along with any remaining marinade or seasonings. Let it simmer for at least an hour or until the meat is tender. Remove the lamb from the pot and set it aside to cool.

Next, thin out the broth by adding a few cups of water, depending on how thick you prefer your soup. The ratio should be about 1:1 for a medium-thin consistency. Taste and adjust seasoning as needed. If the flavor is too strong, add more water.

In Algerian cuisine, freekeh (or frikeh) is an essential ingredient that adds depth and texture to the soup. To incorporate it effectively, rinse the freekeh under cold running water until it reaches a pale color, then drain well. Cook the freekeh according to package instructions or soak it overnight before cooking.

Once the lamb has cooled slightly, slice it into thin strips and return it to the pot along with any accumulated juices. Continue simmering for another 30 minutes to allow the flavors to meld together.

Just before serving, add 2 cups of chopped fresh parsley and 1 teaspoon of freshly squeezed lemon juice to the soup. Stir gently to combine and adjust seasoning if needed.

To make this recipe even more authentic, serve it with a dollop of rass (a spicy chutney) on top or alongside a crusty baguette slice for dipping in the rich broth.

With these instructions and tips, you’re well on your way to creating an unforgettable Chorba Hamra bel Frik that will transport you to the heart of Algeria.

In order to successfully prepare Chorba Hamra bel Frik, a traditional Algerian soup, it’s essential to follow these instructions and tips carefully.

Measuring Ingredients

To ensure the right balance of flavors in your soup, make sure to measure all ingredients accurately:

Use digital scales for precise measurements. For example, use 200g of lamb or mutton for the best results.

Measure liquids carefully: 2 cups of water, 1 cup of vegetable oil, and 2 cups of chicken stock are recommended.

Selecting Ingredients

Choose fresh and high-quality ingredients to get the authentic taste and aroma of Chorba Hamra bel Frik:

Select a good cut of lamb or mutton. You can use neck, shoulder, or shank for tender meat.

Fresh tomatoes are essential. You can use a mix of ripe and green tomatoes for the best flavor.

For the freekeh, choose whole wheat or bulgur that’s high in fiber and nutrients.

Select aromatic herbs like parsley, coriander, and cumin for their distinct flavors.

Preparing Ingredients

To ensure your ingredients are ready to use:

Clean the lamb or mutton thoroughly. Trim any excess fat and cut it into small pieces.

Rinse the freekeh under cold water, then soak it in water for about an hour. Drain and set aside.

Chop onions, garlic, and fresh herbs finely, so they can blend with other flavors easily.

Mince lamb or mutton if you prefer a finer texture in your soup.

Cooking the Soup

To prepare the authentic Chorba Hamra bel Frik:

Heat oil in a large pot over medium heat, then add onions and garlic. Cook until they’re softened and lightly browned.

Add lamb or mutton and cook until it’s browned on all sides, breaking it into smaller pieces as needed.

Add tomatoes, freekeh, cumin, coriander, paprika, salt, black pepper, and the chicken stock. Stir well to combine.

Bring the soup to a boil, then reduce heat to low and simmer for about an hour or until the lamb is tender and the flavors have melded together.

Serving Suggestions

To enjoy your delicious Chorba Hamra bel Frik:

Serve hot, garnished with fresh herbs like parsley or coriander for a burst of freshness.

Add lemon wedges on the side, so you can squeeze a bit of juice into your soup if desired.

Leftovers and Storage

To keep your Chorba Hamra bel Frik fresh for later:

Refrigerate the leftover soup within two hours. It will keep in the fridge for up to three days.

Freeze the soup for longer storage. Divide it into smaller portions, place them in airtight containers or freezer bags, and store them in the freezer for up to six months. Simply thaw and reheat when you’re ready to enjoy another delicious bowl of Chorba Hamra bel Frik.

Simmer the soup on low heat for at least 2 hours, stirring occasionally to prevent scorching

To prepare this rich and flavorful Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup), it’s essential to follow some key instructions and tips that will help bring out the best in this traditional North African dish.

First and foremost, when simmering the soup on low heat for at least 2 hours, it’s crucial to stir occasionally to prevent scorching. This is especially important for soups like Chorba Hamra bel Frik that contain a significant amount of freekeh, which can easily burn if not stirred regularly.

Before you start simmering the soup, make sure to chop all the ingredients finely and uniformly so that they cook evenly throughout the process. This includes chopping the onions, garlic, and fresh parsley, as well as measuring out the right amount of spices and herbs.

Another important tip for this recipe is to use high-quality lamb shoulder or neck, which will add depth and richness to the soup. You can also use a combination of lamb and beef if you prefer a more complex flavor profile.

When sautéing the onions and garlic at the beginning of the recipe, be sure to cook them slowly over medium heat until they are translucent and caramelized, bringing out their natural sweetness and adding depth to the soup.

In terms of spices and herbs, don’t be afraid to experiment and add your own favorites to customize the flavor of the soup. Traditional Algerian cuisine often features a blend of cumin, coriander, cinnamon, and paprika, but feel free to adjust the amounts to suit your taste preferences.

As you simmer the soup, make sure to monitor its consistency and seasoning, adding more water or salt as needed to achieve the right balance of flavors. You can also add a splash of lemon juice or vinegar towards the end of cooking to brighten up the flavors and cut through any richness.

Finally, when serving the Chorba Hamra bel Frik, be sure to garnish it with fresh parsley, lemon wedges, and crusty bread on the side to soak up all the flavorful broth. This will not only add a pop of color but also enhance the overall dining experience and make this traditional Algerian soup truly special.

Add water or broth if desired, allowing for a creamy consistency or serving over couscous/bread

To prepare a delicious and authentic Chorba Hamra bel Frik, follow these instructions carefully:

Preparation

First, wash your hands thoroughly before starting to cook.

Next, chop the fresh parsley, coriander, and mint leaves finely. This will add a burst of freshness to your soup.

Then, mince the onion and garlic cloves. Be careful not to cry while chopping onions!

Cooking the Lamb

Cook the lamb in a large pot over medium heat until it is browned on all sides. This will add flavor and texture to your soup.

Remove the lamb from the pot and set it aside for later use.

Add some oil to the same pot and sauté the chopped onion and garlic until they are translucent.

Making the Soup Base

In the same pot, add the chopped fresh coriander roots (if using), cumin seeds, ground cinnamon, ground ginger, salt, and black pepper. Cook for about 1 minute, stirring constantly.

Then, add the chopped tomatoes, beef broth, water or broth if desired, and bring to a boil.

Reduce the heat to low and simmer for at least 30 minutes, allowing the flavors to meld together.

Finishing Touches

Add the browned lamb back into the pot and cook for another 10-15 minutes or until the meat is tender.

Taste and adjust the seasoning as needed. You can add more salt, pepper, or herbs to taste.

Serving Suggestions

For a creamy consistency, add some water or broth and puree the soup using an immersion blender or a regular blender.

To serve over couscous or bread, simply cook according to package instructions or toast the bread until crispy.

Enjoy your delicious Chorba Hamra bel Frik!

To make this delicious Algerian soup, follow these instructions carefully and take note of the tips provided.

Basic Instructions

Rinse the lamb meat under cold water to remove any excess blood or impurities. Pat it dry with paper towels to prevent splattering during cooking.

Cut the lamb into small, bite-sized pieces and set them aside for later use.

Heat a large pot over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the lamb meat and cook until it’s browned on all sides, about 5-7 minutes.

Remove the lamb from the pot and set it aside on a plate. Add another tablespoon of olive oil to the pot if necessary, then add the chopped onions and sauté until they’re translucent and starting to caramelize.

Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.

Add the diced tomatoes, chicken broth, freekeh, salt, pepper, and spices to the pot. Stir well to combine.

Return the lamb meat to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 30-40 minutes or until the lamb is tender and falls apart easily.

Tips and Variations

For an extra rich flavor, add a tablespoon of tomato paste to the pot along with the diced tomatoes.

If using freekeh for the first time, cook it according to package instructions before adding it to the soup. This will help soften the texture and prevent any potential bitterness.

To make this soup more substantial, serve it with crusty bread or over couscous.

Experiment with different spices and seasonings to give the soup your personal touch. Some options include cumin, coriander, and paprika.

Serving Suggestions

Serve the Chorba Hamra bel Frik hot, garnished with chopped fresh parsley or cilantro, if desired.

Offer a side of crusty bread or a green salad to complement the richness of the soup.

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