Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
45 MINS
4 SERVINGS
~528 kcal
Execution
Follow the master commands
1
Place freekeh in a small bowl and cover with cold water. Set aside.
2
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.
3
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.
4
Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
5
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.
Chef's Secrets
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Technique
Watch the process in motion
Nutrition
528kcal Calories
23g Protein
25g Carbs
23g Fat
* Calculations are estimations based on average ingredient weight
