LA CHORBA FRIK POUR DÉBUTANTS 🌙 Recette simplifiée facile et rapide

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 2 pieces Large Onion (peeled and coarsely chopped)
• 450 grams Lamb Shoulder (cut into bite‑size pieces; can substitute beef, veal or chicken)
• 1 bunch Fresh Cilantro (roughly chopped; half for cooking, half for garnish)
• 1 bunch Fresh Parsley (optional, mixed with cilantro)
• 2 pieces Celery Stalk (cut into 2‑inch pieces)
• 400 ml Tomato Coulis (smooth tomato puree)
• 1 tablespoon Tomato Paste (concentrated flavor)
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Sweet Paprika (piment doux)
• 1 teaspoon Ras el Hanout (North‑African spice blend)
• 1 piece Cinnamon Stick
• 1.5 liters Water (hot, from kettle)
• 100 grams Fric (Cracked Wheat) (rinsed under cold water)
• 200 grams Cooked Chickpeas (drained; can use pre‑soaked dried chickpeas cooked from scratch)
• 2 tablespoons Additional Fresh Cilantro (chopped for final garnish)

Instructions

1. Prep the aromatics

   Pulse the large onions in a food processor using short bursts so they stay coarsely chopped, not pureed.

   Time: PT3M

2. Sauté onions and meat

   Heat olive oil in the large pot over medium heat, add the chopped onions and the 450 g of lamb pieces. Stir regularly and cook for about 10 minutes until the onions soften and the meat begins to brown.

   Time: PT10M

   Temperature: medium

3. Add herbs and vegetables

   Stir in the roughly chopped cilantro‑parsley mix, the two celery stalks, the tomato coulis and the tablespoon of tomato paste. Season with salt, pepper, sweet paprika, ras el hanout and the cinnamon stick.

   Time: PT2M

4. Add liquid and simmer

   Pour in the hot water, scraping any bits stuck to the bottom. Bring to a gentle boil, then reduce to a low simmer, cover, and let cook for 45 minutes (or 30 minutes in a pressure cooker).

   Time: PT45M

   Temperature: low simmer

5. Incorporate wheat and chickpeas

   Add the rinsed fric (cracked wheat) and the cooked chickpeas to the pot. Stir, replace the lid and continue cooking for another 10 minutes.

   Time: PT10M

   Temperature: low simmer

6. Final seasoning and garnish

   Stir in the remaining chopped cilantro, taste and adjust salt or spices if needed. Let the soup sit, covered, for a final 5 minutes to let flavors meld.

   Time: PT5M

7. Serve

   Ladle the hot chorba into bowls and enjoy immediately. It pairs well with crusty bread or flatbread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

12 g

Fiber

8 g