Chorba frik recipe

Green wheat harvested unripe and fire-roasted swells in a tomato-reddened lamb broth, giving the soup its smoky grain backbone.

13 hours and 35 minuteseasy12 ingredients

Ingredients

• 100 g frik (roasted green cracked wheat)
• 400 g lamb shoulder
• 1 onion
• 2 tbsp tomato paste
• 150 g chickpeas
• 1 bunch celery leaves
• 1 bunch fresh coriander
• 1 tbsp fresh mint
• 0.5 tsp cinnamon
• 2 tbsp smen (clarified butter)
• 1 tsp salt
• 0.5 tsp black pepper

How to make Chorba frik

1. Soak 150 g of chickpeas overnight, then drain. Rinse 100 g of frik in cold water and drain it too.
2. Melt 2 tablespoons of smen in a pot and sweat 1 grated onion over low heat for 5 minutes without colouring it.
3. Add 400 g of diced lamb shoulder, 1 teaspoon of salt, half a teaspoon of black pepper and half a teaspoon of cinnamon. Stir for 5 minutes so the meat coats in fat rather than browns.
4. Stir in 2 tablespoons of tomato paste and cook it for 2 minutes until the fat turns red, then add the chickpeas and 1.5 litres of hot water.
5. Simmer covered for 45 minutes until the lamb and chickpeas are tender.
6. Add the frik and a small bunch of chopped celery leaves. Simmer 25 minutes more, stirring often, because the grain sinks and sticks.
7. Stir in a small bunch of chopped coriander and 1 tablespoon of chopped mint off the heat, cover, and rest 5 minutes.
8. Serve hot with lemon wedges; the soup thickens as it stands, so loosen it with hot water if reheated.

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