Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
A hearty Algerian lamb and freekeh soup with tomatoes, chickpeas, and herbs, simmered to a rich, aromatic broth.
Pasos
- 1
Rinse freekeh and soak in cold water in a small bowl; set aside.
- 2
In a pot, combine lamb, onion, black pepper, paprika, cinnamon, and salt. Add oil, cilantro, mint, and celery; stir to combine.
- 3
Simmer on low heat for 15 minutes. Stir in chickpeas and add just enough water to cover; return to a gentle simmer.
- 4
Stir in zucchini, carrot, and tomato puree.
- 5
Set a steamer over the pot and add tomatoes; cover and steam until soft (about 5 minutes). Mash tomatoes with a wooden spoon, letting pulp drain into the soup. Remove the steamer and discard peels.
- 6
Add potato and enough water to cover; simmer until potato is soft (about 10 minutes).
- 7
Drain freekeh and add to soup; simmer until freekeh is tender (about 15 minutes). Remove celery stalk and discard. Finish with the remaining cilantro and mint just before serving.
