Chorba frik is a variant of a very traditional soup Maghreb consumed in Algeria, Tunisia and Libya, prepared with mutton or lamb.
Algerian cuisine, like Moroccan cuisine, is a rich, varied and colorful cuisine. They have a lot of similarities.
Chorba is a soup that is often served during Ramadan.
Chorba is definitely the culinary symbol of Algeria as much as harira is for Morocco but as iconic as it is, it was not born there.
What is the origin of chorba?
It was actually imported to Algeria by Turkish invaders in the sixteenth century. In the Ottoman army, soup was particularly important in the Janissary Corps where the çorbaci (literally “soup man”) was a military rank equivalent to colonel. From Turkey, it spread throughout the Balkans, Eastern Europe, the Middle East, Central Asia, South Asia and the Maghreb.
In Turkey, it is called çorba, in Iran: chourba (شوربا), in Afghanistan: chorwa (شوروا), in Romania: ciorba, in Kyrgyzstan: chorpo (шорпо), in Russia: churpa (шурпа), in Kazakhstan: sorpa (сорпа), and in Central Asia: chorpa (شورپا).
In the Maghreb, chorba is consumed in Algeria, but also in Tunisia and Libya.
What are the different versions of chorba?
Each region in Algeria has its own recipe, whether one is in the center, east, west or south of the country. Recipes and variations are a dime a dozen.
Chorba is traditionally prepared with mutton or lamb which can also be substituted with beef or poultry depending on the recipes and regions.
In the capital, Algiers, people talk more about chorba hamra fdaouech (red chorba with vermicelli), which, by itself, has several variants: with squash, eggplant, fresh beans, potatoes, peas or a mix of vegetables.
To the east of the country, the most consumed chorba is chorba beida or jari abyad (white chorba). It is prepared with chicken or ground meat, the most important ingredients being the lemon and egg mixture that are added at the end of the preparation, a method that is reminiscent of the Greek avgolemono soup.
Chorba dchicha (barley), lssan el asfour (orzo), foul (dry fava beans), and freekeh (green cracked wheat) are also widely consumed in the country.
This recipe is validated by our Algerian culinary expert Assia Benabbes, author of culinary blog Gourmandise Assia (in French).
Chorba frik is a variant of a very traditional soup Maghreb consumed in Algeria, Tunisia and Libya, prepared with mutton or lamb.
- ¾ lb lamb , cut into pieces
- 2 scallions
- 2 cloves garlic
- 1 bunch cilantro , chopped
- 1 celery stalk , with leaves
- 3 tomatoes
- ½ cup chickpeas (soaked overnight)
- 1 teaspoon paprika (and/or chili powder)
- 1 teaspoon ras el hanout
- 1 teaspoon ground coriander
- 1 tablespoon dried mint
- 2 tablespoons tomato paste
- 1 bay leaf
- Salt
- Pepper
- 1 cup freekeh , rinsed and drained
- 3 tablespoons olive oil
- 8 cups water
- In a pressure cooker, brown the meat in olive oil.
- Add the scallions, garlic, tomatoes, and celery to meat. Add half the cilantro leaves and tomato paste. Add the chickpeas, stir and sauté over low heat covered for about 5 minutes, stirring occasionally.
- Add the spices, salt, bay leaf, mint and hot water. Increase heat to bring to a boil, then reduce heat to medium.
Lock the pressure cooker and cook on medium heat for 1 hour.
- Open the pressure cooker and check the amount of liquid. Add a little boiling water if necessary.
Add frik into the pan and cook for 10 to 15 minutes over low to medium heat, stirring regularly to prevent it from sticking to the bottom of the pot.
- Turn off the heat and add remaining cilantro.
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This sounds so good. I have freekeh, but where would I get ras al hanout?
Hey Barbara, you’ve already got freekeh, that may not be as easy to find or make, so you’re almost there 😉
There isn’t really one recipe for ras el hanout, the same way there isn’t one for curry or garam masala… some ras el hanout blends include up to 40 different spices! But you can actually make your own by mixing some (or all) of the following main spices: cinnamon, ginger, nutmeg, clove, mace, chili powder, coriander, turmeric. I bring mine back from France whenever I go there. Let me know how your chorba turns out!
ok this is close but not right. it depends on the part of Algeria and also what the family passes down.
my inlaws are in Batna, Algeria and for Ras El Hanout we use ground Coriander, ground cumin, chili flakes, cinnanon, paprika, ginger and Turmeric.
the soup is similar, sometimes made with chicken, usually use lamb. we use onion and garlic. carrots, small courgetts, patoto, parsley, celery, chickpeas, skinned tomatoes,tomato paste, Frik (crushed green wheat)… served with borek topped with harissa. The soup is blended before adding the frik.
This is much closer to what me Algerian friends prepare for Ramadan.
Hi guys,
I am an Algerian from the region of Constantine (east) and you can say the capital of Shorba frik. it is a staple there. I wanted to note that we NEVER use garlic in shorba NEVER neither the bay leaves. main spice if you have nothing is the cinnamon and fresh Coriander is a must. you add it at beginning and when you switch off. you can also put mint which my mother did in the past. the other secret of shorba is the cooking of the meat with tomatoes and onion before you add water the longer is the better so 5 minutes won’t cut it. you can also substitute the oil with ghee that’s how we prepare it to get that amazing smell. freekah is available here in Australia and the US ras el hanout is t me not necessary as long as you have cinnamon either stick or powder. we also can add a variation which is meat balls small and round they just make the shorba a full meal. my husband who is American loves it and ask for it all the time. hope you enjoy trying it.
Hello Warda
Thank you very much !!! I will try all this! Very good week-end to you !
Amazing recipe, thank you.