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Meat, Maghreb and Middle East

Lamb and Frik Chorba with Bread

Chorba frik is an Algerian soup made with lamb, cracked green wheat, tomato and cilantro. This recipe serves 4, takes 1 hour 20 minutes, and stays easy, at a cost of about €2.70 per serving. The key is searing the lamb well at the start and rinsing the frik before cooking for a clear broth.

Tonight, an Algerian style chorba frik, a velvety lamb soup with cracked green wheat, tomato and cilantro, with bread for scooping.

Lamb and Frik Chorba with Bread
Total time
1 h 20
Difficulty
Easy
Cost per person
€2.70
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Chorba frik is a soup that slowly thickens as the cracked green wheat swells in the broth. The lamb turns tender after a good hour of simmering, the tomato and paprika give it a warm color, and fresh cilantro adds a bright note right at the end. It's a complete meal in one pot, with meat, grain and legumes all together.

This is a winter evening soup, the kind that warms you up after a day outside. It takes a bit of patience but barely any watching once it's simmering, perfect for a slow Sunday or a weeknight meal made ahead. With bread for scooping, it stands on its own, no need for anything else on the side.

The ingredients

4 people

Butcher

  • Braising lamb 500 g

Pantry

  • Frik or cracked bulguroften in the pantry 120 g
  • Cooked chickpeasoften in the pantry 150 g
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Cinnamonoften in the pantry 1 pinch
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Fresh cilantro 1 sprigs
  • Lemon 1

Bakery

  • Round bread 1

Allergens Gluten

The step by step recipe

  1. Cut the lamb into chunks and brown it in the pot with the oil and chopped onion. 10 min

    Sear the meat well, it gives flavor to the whole broth.

  2. Add the tomato paste, crushed tomatoes, paprika, cinnamon, salt and pepper, then 1.5 liters of water.

    Cook the tomato paste for a minute before adding the water, it loses its acidity.

  3. Let it simmer covered until the lamb is nearly tender. 40 min

    Skim off the foam at the first boil, the soup stays cleaner.

  4. Add the rinsed frik and chickpeas and continue cooking. 20 min

    If using bulgur instead, add it only 10 minutes before the end.

  5. Sprinkle with chopped cilantro and serve with lemon and bread.

    Squeezing lemon juice at the table brightens up the whole soup.

Our tips to get it right

  • Pick a braising cut of lamb with some fat, like neck or shoulder, it holds up better through the long simmer and gives more flavor to the broth.
  • Taste the broth before adding the frik, that's the right moment to adjust the salt, once the green wheat goes in the soup thickens and seasoning gets harder to judge.
  • If the soup thickens too much as it cools, loosen it with a splash of hot water when reheating rather than adding extra liquid too early.

The variations

  • Swap the lamb for braising beef, the flavor turns milder but the texture stays just as tender after simmering.
  • For a vegetarian version, skip the meat, double the chickpeas, and add a bit more olive oil to make up for the lost richness.
  • To save time, use bulgur instead of frik, it cooks in just ten minutes and still makes a comforting soup.

What to serve it with

  • Round bread or flatbread for scooping
  • Lemon wedges to squeeze
  • Dates for dessert

Storage

This chorba keeps 2 to 3 days in the fridge in a sealed container. It freezes well, ideally before adding the fresh cilantro and lemon. Reheat it gently, adding a little water if it has thickened too much.

Questions about this dish

Can frik be replaced with another grain?

Yes, bulgur is the closest substitute, but it cooks faster so add it only ten minutes before the end. Rice also works but changes the soup's texture quite a bit.

Do you really need to rinse the frik before cooking?

Yes, rinsing removes excess starch that would cloud the broth. The soup stays clearer and the frik keeps a bit of bite once cooked.

Can chorba be made ahead of time?

Yes, this soup actually improves after resting overnight in the fridge, the flavors blend better. Reheat it gently and add the fresh cilantro and lemon at the last moment.

What cut of lamb works best for this soup?

Choose a braising cut like neck or shoulder, with some fat and connective tissue. It becomes tender after simmering and flavors the broth well.

How long does it take to make a lamb chorba frik with bread?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb chorba frik with bread?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb chorba frik with bread cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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