Chorba Frik

With variations across the Mediterranean, this Algerian version of Chorba Frik makes a spicy (but not hot) stew of chickpeas and lamb.

Frik or freekeh is an ancient North African cereal grain made from green durum wheat, but most any similar grain such as farro, barley or bulgur can be substituted here.

Serve with lemon wedges and crusty bread.

Chorba Frik

oz Lamb Cubed 
14.5-oz can Tomatoes (crushed)  
15-oz can Chickpeas  
 Onion, yellow Finely chopped 
¼  cup Frik/freekeh Sub: Farro, pearl barley 
tbsp Coriander  
tbsp Paprika  
½  tsp Cinnamon  
  Cilantro (fresh) Finely chopped 
  Oil, olive  
  Pepper, black  

1 Sauté the onion and lamb in a little oil over medium heat until just browned, about 5 min. Stir in the chickpeas and spices until well combined, and continue to cook for another 5 min. 

2 Deglaze with the tomatoes and ½ cup water, then bring back to a boil. 

3 Add the grain and continue to boil for another 5 min. Add 4 cups water then lower the heat and simmer, covered, for 1 hr. Finish with the fresh cilantro. 

Yield: 4 servings


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s