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Moroccan/North African · Soups

Chorba Frik

Non-vegEasy

Diet: Non-veg · High-protein

Chorba Frik is a Moroccan/North African dish. Stir occasionally because cracked freekeh settles on the base.

Prep
20 min
Cook
65 min
Total
85 min
Servings
6
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chorba Frik.
Representative photograph of Chorba Frik. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 6 min

  1. Brown lamb in oil from 30 ml olive oil, 400 g lamb, diced, 150 g onion, chopped, 100 g celery, chopped, 30 g tomato paste, 1 tsp paprika, ½ tsp cinnamon 6 minutes, add vegetables 5 minutes and paste and spices 1 minute.

Soup · About 50 min

  1. Add rinsed 150 g cracked freekeh, 400 g chopped tomatoes, 400 g cooked chickpeas, 1600 ml water, 1 tsp salt; simmer covered 45–50 minutes until lamb and freekeh are tender.

    Check: Look for this result: lamb and freekeh are tender.

Finish · About 7 min

  1. Stir in 25 g coriander, 30 ml lemon juice; loosen with hot water if too thick.

Tips

  • Stir occasionally because cracked freekeh settles on the base.
  • Judge Chorba Frik by the texture and doneness signs in its steps. Your pan and heat affect how long Chorba Frik takes to cook.

Substitutions

  • Use coarse bulgur with a shorter cooking time.

Storage

  • Get perishable Chorba Frik into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chorba Frik within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chorba Frik to 74°C / 165°F, stirring or turning it for even heating. When Chorba Frik is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chorba Frik includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chorba Frik becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chorba Frik one day ahead. For Chorba Frik, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chorba Frik on the day of serving.

FAQ

What matters most when making Chorba Frik?

Stir occasionally because cracked freekeh settles on the base.

What can I substitute in Chorba Frik?

Use coarse bulgur with a shorter cooking time.

Can I prepare Chorba Frik ahead?

Prepare the measured ingredients for Chorba Frik one day ahead. For Chorba Frik, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chorba Frik on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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