Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
Chorba hamra is Algeria's spiced answer to slow-cooked sustenance, where lamb surrenders its richness to paprika and cinnamon while freekeh, a roasted green wheat, adds nutty texture and stays firm through hours of simmering. The technique matters here: high heat at the start builds depth, then patience does the rest. This soup rewards time, each spoonful tasting more complex than the last.
Instructions
Place freekeh in a small bowl and cover with cold water.
Set aside.
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.
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.
Add potato to soup and just enough water to cover.
Simmer until potato is soft, about 10 minutes.
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..
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