Chorba Frik, a hearty and flavorful tomato soup, is a staple of Algerian cuisine, particularly during Ramadan. It distinct flavor and smell comes from what I consider its main ingredient: Frik (or Frikeh) - young roasted wheat. You will find chorba on all algerian tables during Ramadan. Each family has its recipe. This is my version.

Ingredients

• 1 cup freekeh
• 2 lbs lamb meat, cut into 1 1/2-inch cubes (veal or beef works as well)
• 1 large onion, grated
• 1 teaspoon ground black pepper
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 2 tablespoon Ras el Hanout (north african spice blend)
• 1 teaspoon of cayenne pepper
• Salt to taste
• 3 tablespoons vegetable oil
• 1 bunch fresh cilantro, finely chopped
• 1 bunch fresh mint, finely chopped
• ½ bunch fresh parsley, finely chopped
• 1 stalk celery
• ½ (14 ounce) cooked chickpeas, drained
• 4 cups chicken stock
• 2 zucchini, diced
• 3 carrot, diced
• 2 tablespoon tomato paste
• 1 can of crushed tomatoes or 4 medium ripe tomatoes (if in season)

Instructions

1. Place freekeh in a small bowl and cover with cold water. Rince it a couple of times to remove the impurities. Set aside, covered with water.
2. Preheat a large dutch oven on medium heat, line the bottom with oil and brown the lamb on all sides on medium heat. For about 10 min. Make sure to properly brown the meat to maximize its flavor.
3. Remove the lamb. Set aside. Reduce the heat to medium low. Add the onion, carrots, celery, zucchini. Add a pinch of salt to help the water come out. Let the vegetables soften for about 15 min. Stir frequently to remove the fond created by the meat.

Tip: I usually chop the stems of the parsley and cilantro very finely and add them at this stage.

5. Once the vegetables are soft and the onions translucent, put the meat back into the dutch oven. Add a generous pinch of salt, black pepper, ras el hanout, paprika, cinnamon, cayenne. Mix everything together and allow the spices to bloom and become fragrant.
6. Add the tomato paste and let it cook for 2 minutes.
7. Add the crushed tomatoes, chicken stock, and cook covered for 45 minutes, stirring from time to time.

Tip: if the consistency of the soup is too thick, add water or chicken stock. To taste.

8. After 45 minutes, remove the lid, taste and adjust for salt. Add the chickpeas and freekeh. Allow to cook for 20 minutes, stirring frequently (the freekeh might stick to the bottom).
9. Add the chopped herbs (parsley, mint, cilantro). Cook for 5 minutes.
   At this point, you've got the basic version. You can cook it longer if you want a thicker soup, add water / stock if you want it thinner. Add more herbs, make it yours.
   This soup is served garnished with cilantro and a squeeze of lemon. It is the kind of soup that warms you from the inside out. Perfect for winter, or for breaking a fast.