Entree: Algeria – Constantine & East – شربة فريك ➤ Shorba Frik (Algerian lamb soup with freekeh (green cracked wheat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1‑inch (2.5 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 2 medium carrots, sliced, about 6 oz (170 g)
- 1 medium tomato, peeled and chopped, about 5 oz (140 g) or 1 cup (240 g) canned tomatoes
- 2 tbsp (30 g) tomato paste
- 3/4 cup (150 g) frik (freekeh/cracked green wheat)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) ground cinnamon (optional, traditional touch)
- 1½ tsp (9 g) salt, adjust to taste
- 6 cups (1.4 L) water or beef/chicken stock
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for serving
- 2 tbsp (30 ml) fresh lemon juice, to serve
- 1/4 tsp (0.5 g) ground black pepper

Instructions

1. Heat olive oil in a large pot over medium‑high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes; remove and set aside.
2. Add the chopped onion to the pot and sauté until soft and translucent, about 5–7 minutes. Add garlic and cook 1 minute.
3. Stir in tomato paste, chopped tomato, cumin, paprika, coriander, and cinnamon; cook 2 minutes until spices are fragrant.
4. Return the lamb to the pot, add carrots, salt, and pour in the water or stock. Bring to a boil, then reduce heat and simmer gently, covered, for about 45 minutes.
5. Add the frik to the simmering soup and continue to cook uncovered for another 25–35 minutes, or until the frik is tender and the lamb is falling apart. Add more water if the soup becomes too thick.
6. Stir in chopped cilantro and black pepper; adjust seasoning with salt and lemon juice to brighten the flavors.
7. Ladle into bowls, garnish with additional cilantro and lemon wedges. Serve hot with crusty bread or couscous for a full meal.