Algerian Chorba Frik: Tomato-Lamb Soup with Frik and Lemon

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 lb (450 g) lamb shoulder or leg, 1/2–3/4 inch cubes
• 1 medium onion, finely diced
• 2 celery ribs (plus a few celery leaves), finely diced
• 1 medium carrot, diced (optional)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (28 oz/800 g) crushed tomatoes
• 6 cups (1.4 L) low-sodium beef/lamb/chicken broth
• 1 bay leaf
• 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/4 tsp cinnamon
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper (plus more to taste)
• 1/2 cup (90 g) frik (cracked green wheat), rinsed
• 1 can (15 oz/425 g) chickpeas, drained and rinsed (about 1 1/2 cups/240 g)
• 1/2 cup chopped parsley + 1/2 cup chopped cilantro
• 2 tbsp fresh lemon juice, plus lemon wedges
• Harissa, for serving

Do This

• 1. Rinse frik under cold water until clear; set aside. Chop onion, celery, herbs, and garlic.
• 2. Brown lamb in 2 tbsp olive oil over medium-high heat, 5–7 minutes; remove to a bowl.
• 3. Sauté onion, celery (and carrot if using) with a pinch of salt, 5 minutes. Add garlic 30 seconds. Stir in spices and tomato paste, 1–2 minutes.
• 4. Deglaze with 1/2 cup broth, then add crushed tomatoes, remaining broth, bay leaf, and lamb. Bring to a boil, then simmer at 185–195°F, 35–40 minutes.
• 5. Add chickpeas; simmer 10 minutes.
• 6. Stir in frik; simmer 15–20 minutes until grains are tender and soup is lightly thick. Finish with herbs and lemon. Serve with harissa and lemon wedges.

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Why You’ll Love This Recipe

• Classic Algerian comfort: tender lamb in a tomato broth with the nutty chew of frik.
• Weeknight-friendly technique with deep, slow-simmered flavor.
• Balanced and bright, thanks to fresh herbs and a squeeze of lemon.
• Harissa on the side lets everyone dial in their perfect heat.

Grocery List

• Produce: 1 onion, 2 celery ribs (plus leaves), 1 carrot (optional), 3 garlic cloves, 1 lemon, parsley, cilantro
• Dairy: None
• Pantry: Olive oil, tomato paste, crushed tomatoes (28 oz/800 g), broth (6 cups), chickpeas (15 oz/425 g), frik (cracked green wheat), bay leaf, cumin, coriander, paprika, cinnamon, black pepper, kosher salt, harissa

Full Ingredients

Lamb and Aromatics

• 2 tbsp olive oil
• 1 lb (450 g) lamb shoulder or leg, trimmed and cut into 1/2–3/4 inch cubes
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 medium celery ribs, finely diced (about 2/3–3/4 cup)
• 2 tbsp finely chopped celery leaves (reserve for finishing)
• 1 medium carrot, diced (about 1/2 cup, optional but traditional)
• 3 garlic cloves, minced

Spices and Base

• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/4 tsp ground cinnamon
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 bay leaf

Liquids and Grains

• 1 can (28 oz/800 g) crushed tomatoes
• 6 cups (1.4 L) low-sodium beef, lamb, or chicken broth
• 1/2 cup (90 g) frik (cracked green wheat), rinsed well in a fine-mesh sieve
• 1 can (15 oz/425 g) chickpeas, drained and rinsed (about 1 1/2 cups/240 g cooked)

Finishing and Serving

• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 2 tbsp fresh lemon juice, plus lemon wedges for serving
• Harissa paste, to taste
• Optional: 1–2 tsp extra-virgin olive oil for drizzling

Step-by-Step Instructions

Step 1: Rinse the frik and prep the vegetables

Place the frik in a fine-mesh sieve and rinse under cold water until the water runs nearly clear. Set aside to drain. Finely dice the onion and celery, chop the celery leaves (reserve for finishing), dice the carrot (if using), and mince the garlic. Cut the lamb into 1/2–3/4 inch cubes and pat dry with paper towels for better browning.

Step 2: Brown the lamb

Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Season the lamb lightly with 1/2 tsp kosher salt and the black pepper, then add in a single layer. Brown on two sides until well caramelized, 5–7 minutes total. Transfer the lamb to a bowl, leaving the flavorful fond in the pot.

Step 3: Build the aromatic tomato base

Add the onion and celery (and carrot, if using) to the pot with a pinch of salt. Cook over medium heat, stirring, until softened and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds. Add cumin, coriander, paprika, and cinnamon; cook 30–45 seconds to bloom the spices. Stir in the tomato paste and cook 1–2 minutes until it darkens slightly and sticks to the pot.

Step 4: Deglaze and start the simmer

Pour in 1/2 cup of the broth and scrape up the browned bits. Add crushed tomatoes, the remaining broth, bay leaf, browned lamb and any juices, and 1 tsp kosher salt. Bring to a boil over medium-high heat (212°F), then reduce to a gentle simmer at 185–195°F. Partially cover and simmer for 35–40 minutes, until the lamb is tender.

Step 5: Add chickpeas for body and sweetness

Stir in the drained chickpeas and simmer uncovered for 10 minutes to let the flavors meld and the broth slightly concentrate.

Step 6: Thicken with frik

Add the rinsed frik and maintain a gentle simmer, stirring occasionally to prevent sticking on the bottom. Cook 15–20 minutes, until the grains are tender but retain a pleasant chew and the soup has thickened. If it gets too thick, add hot water or broth, 1/2 cup at a time, to reach a hearty but spoonable consistency.

Step 7: Brighten and serve

Remove the pot from the heat. Stir in the chopped parsley, cilantro, and celery leaves, plus the lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as needed. Discard the bay leaf. Rest 5 minutes, then ladle into warm bowls. Serve with harissa on the side (or swirl a little into each bowl) and lemon wedges. A drizzle of olive oil is lovely.

Pro Tips

• Rinse the frik thoroughly; removing starch and dust keeps the broth bright and prevents gumminess.
• Maintain a gentle simmer (185–195°F). A hard boil can toughen lamb and make grains burst.
• Use low-sodium broth to control salt, especially if you like a generous spoon of harissa at the table.
• For deeper flavor, brown the lamb well—those caramelized bits are your built-in stock enhancer.
• If making ahead, add lemon and fresh herbs at serving so their brightness stays vivid.

Variations

• Chicken Chorba: Swap lamb for 1 lb boneless, skinless chicken thighs cut into chunks; simmer 20–25 minutes before adding chickpeas.
• Vegetarian: Skip the meat, use vegetable broth, and add an extra can of chickpeas; increase olive oil to 3 tbsp for richness.
• Spice Profile: Replace cinnamon with 1/2 tsp ras el hanout for a fragrant twist that’s still traditional.

Storage & Make-Ahead

Refrigerate cooled soup in airtight containers for up to 4 days. Frik continues to absorb liquid; thin with water or broth when reheating (about 1/2–1 cup per quart). Reheat gently on the stove until steaming and 165°F. Freeze up to 3 months; thaw overnight in the refrigerator, then reheat and finish with fresh lemon and herbs. Store harissa separately.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 380 calories; 20 g fat; 30 g carbohydrates; 6 g fiber; 26 g protein; 980 mg sodium (varies with broth and added salt).