Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
personRecipeLibrary
Algerian Lamb recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicAlgerian speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53289.
Provider record: TheMealDB meal 53289 · updated 2025-11-26 00:58:18
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1 cup Freekeh
- 12 ounces Lamb
- 1 finely chopped Onion
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Ground Cinnamon
- To taste Salt
- 3 tablespoons Vegetable Oil
- 1 bunch Cilantro
- 1 bunch Mint
- 1 Celery
- 14 oz jar Chickpeas
- 4 cups Water
- 1 Diced Zucchini
- 1 Diced Carrots
- 1 tablespoon Tomato Puree
- 3 Medium Tomato
- 1 Diced Potatoes
Video
YouTubeDirections
- Place freekeh in a small bowl and cover with cold water. Set aside.
- Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
- Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
- Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
- Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.