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5 from 1 vote
chorba frik
Chorba Frik
Prep Time
1 hr 40 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 55 mins

Chorba frik is a variant of a very traditional soup Maghreb consumed in Algeria, Tunisia and Libya, prepared with mutton or lamb.

Course: Main Course
Cuisine: Algerian, North African
Servings: 4 people
Author: Vera Abitbol
  • 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
  1. In a pressure cooker, brown the meat in olive oil.
  2. 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.
  3. Add the spices, salt, bay leaf, mint and hot water. Increase heat to bring to a boil, then reduce heat to medium.
  4. Lock the pressure cooker and cook on medium heat for 1 hour.

  5. Open the pressure cooker and check the amount of liquid. Add a little boiling water if necessary.
  6. 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.

  7. Turn off the heat and add remaining cilantro.