In brief
- Chorba frik: an Algerian soup of frik, green wheat that is roasted then cracked, with lamb and tomato
- Origin: Algeria, first of all the Constantine region
- Essential ingredients: frik, lamb, tomato, chickpeas, fresh coriander
- It opens the meal that breaks the fast every evening of Ramadan
Origins and cultural history of chorba frik
Chorba frik is one of the best-known soups in Algeria. It is made every evening of Ramadan to break the fast at sunset. Its name comes from frik, wheat harvested while still green, then roasted and cracked, from the grain-growing lands around Constantine. It gives the soup its texture and its slightly smoky taste.
For the Algerian diaspora in France, Belgium and Switzerland, chorba frik is a fixture of the family table. Every family keeps its own recipe: more or less tomato, more or less spice, with chickpeas or plenty of fresh coriander. It is served with bourek, fried pastries, and dates.
What are the essential ingredients of chorba frik?
Chorba frik needs few ingredients, but nothing replaces the frik: it makes the soup. The spices and the tomato paste can be found in African and Caribbean online grocery stores, including NKOSI.
- Frik, roasted and cracked green wheat
- Lamb, in small cubes
- Tomato, fresh and as paste
- Chickpeas, soaked the day before
- Fresh coriander, added at the end of cooking
- Cinnamon, ground coriander and paprika
- Smen, a clarified butter, to finish
What you should know about chorba frik
Chorba frik is a thick soup: the frik cooks for a long time in the lamb and tomato broth and slowly thickens it. It is served piping hot in deep bowls, with a lemon wedge, bread to mop it up and dates.
Frequently asked questions about chorba frik
Can chorba frik be made the day before?
Yes, it is even recommended: the flavours develop and the soup thickens. It keeps for 3 days in the fridge. Reheat it gently with a little water to bring back its texture.
How do you make a vegetarian chorba frik?
Replace the lamb with more pulses, white beans or lentils, and the water with a well-seasoned vegetable stock. Keep the frik, the tomato and the fresh coriander: they give chorba its taste.
Where can I find the ingredients for chorba frik?
On nkosiagro.com you will find the cinnamon sticks, ground coriander, paprika and double tomato paste used in the recipe. Frik, smen, lamb and fresh herbs are bought separately, from your butcher or a Middle Eastern grocery store.
