Entree: Algeria – Oran & West – شوربة فريك ➤ Shorba Frik (Hearty Algerian lamb and cracked green wheat soup with vegetables and warm spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1/4 cup (60 ml) olive oil
- 2 medium onions, finely chopped — about 10 oz (285 g)
- 2 cloves garlic, minced — about 0.3 oz (9 g)
- 2 medium tomatoes, peeled and chopped or 2 tbsp (30 g) tomato paste
- 3 carrots, peeled and diced — about 8 oz (225 g)
- 2 celery stalks, diced — about 3 oz (85 g)
- 1 cup (170 g) frik (cracked green wheat)
- 1 can (15 oz / 425 g) chickpeas, drained (optional)
- 8 cups (1.9 L) water or light beef/lamb stock
- 1 cinnamon stick
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1.5 tsp (9 g) salt, or to taste
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- Juice of 1 lemon (about 2 tbsp / 30 ml), plus wedges to serve

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until well colored on all sides; remove and set aside.
2. In the same pot reduce heat to medium and sauté onions until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Stir in chopped tomatoes or tomato paste, carrots, and celery; cook 3–4 minutes. Return the browned lamb to the pot and add water or stock, cinnamon stick, turmeric, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer partially covered for 45–60 minutes until lamb is tender.
5. Remove the cinnamon stick. Stir in frik and chickpeas if using, adjusting liquid so frik is submerged (add more water if needed). Simmer uncovered for 15–25 minutes until frik is tender but retains slight bite and soup has thickened.
6. Stir in chopped parsley, cilantro, and lemon juice. Adjust seasoning with salt and pepper.
7. Serve hot with lemon wedges and crusty bread or flatbread; the soup can be made a day ahead—reheat gently and add a splash of water if it thickens.