Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

Method9 steps · about 1 hr 25 min

1. 1

   Step 1: Cover the freekeh (1 cup) with extra cold soaking water and set it aside. Wash and finely chop all the cilantro (1 bunch) and mint (1 bunch). Divide each chopped herb into two equal portions; reserve one half of each for finishing.

   Uses 1 cup Freekeh · Extra cold water to cover the freekeh; drained and discarded in step8 · 1 bunch fresh cilantro, chopped in step1 and divided · 1 bunch fresh mint, chopped in step1 and divided

2. 2

   Step 2: Cut the lamb (12oz) into1½-inch cubes and peel and grate the onion (1). Combine them in a pot with black pepper (1 tsp), paprika (1 tsp), cinnamon (1 tsp) and salt to taste. Stir in all the oil (3 tablespoons), one half of each prepared herb and the washed whole celery stalk (1).

   Uses 12oz lamb meat, cut into1½-inch cubes in step2 · 1 onion, grated in step2 · 1 tsp Black Pepper · 1 tsp Paprika · 1 tsp Ground Cinnamon · To taste Salt · 3 tablespoons Vegetable Oil · 1 celery stalk

3. 3

   Step 3: Cook the lamb mixture gently over low heat for fifteen minutes. Drain the half-can portion of chickpeas and add it. Pour in enough of the soup water to cover the contents and bring back to a simmer, holding the rest for later.

   Initial lamb cooking before chickpeas · 15 minUses The whole seasoned lamb mixture · ½ of a14oz can cooked chickpeas, drained · Some of the4cups soup water, enough to cover

4. 4

   Step 4: Wash and dice the zucchini (1) and peeled carrot (1). Stir both vegetables and the tomato paste (1tbsp) into the simmering soup.

   Uses The whole simmering soup · 1 Diced Zucchini · 1 Diced Carrots · 1tbsp concentrated tomato paste

5. 5

   Step 5: Wash the three tomatoes and put them in a steamer set over the simmering soup. Cover and steam for about five minutes until soft.

   Steam the tomatoes over the soup · 5 minUses All vegetable-enriched soup · 3 Medium Tomato

6. 6

   Step 6: Press the softened tomatoes through the steamer with a wooden spoon so their pulp falls into the soup. Remove the steamer and discard the retained skins.

   Uses All steamed tomatoes and the soup underneath

7. 7

   Step 7: Peel and dice the potato (1) and add it to the soup. Add enough remaining soup water to cover, topping up only as needed, and simmer for about ten minutes until the potato softens.

   Simmer the potato in the soup · 10 minUses All soup with tomato pulp · 1 Diced Potatoes · Remaining soup water, as needed to cover the potato

8. 8

   Step 8: Drain the freekeh and discard its soaking water. Stir the drained grain into the soup and simmer for about fifteen minutes, continuing if needed until the freekeh is soft and the lamb is fully cooked and tender.

   Simmer the drained freekeh in soup · 15 minUses All potato-enriched soup · The full soaked1cup freekeh portion

9. 9

   Step 9: Remove and discard the celery stalk from the cooked soup. Stir or sprinkle in the reserved half-bunches of chopped cilantro and mint and serve eight portions.

   Uses All finished soup · The remaining half of each chopped bunch