Moroccan cuisine · Soups & Stews

Chorba Frik (Green Wheat Soup)

Maghrebi soup made with green wheat, lamb, tomato and chickpeas, finished with fresh mint.

Ingredients · for 4 servings

• 300 g lamb shoulder (diced)
• 120 g freekeh (green wheat)
• 1 can chickpeas (400 g)
• 1 onion
• 3 tomatoes
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1/2 tsp turmeric
• 3 tbsp olive oil
• 1/2 bunch cilantro
• a few mint leaves
• Salt, pepper

Instructions

1. Rinse the freekeh in cold water until it runs clear; dice the lamb finely, finely chop the onion and coarsely grate the tomatoes.
2. Sear the lamb cubes in the olive oil on all sides for 5 minutes, add the onion and sauté for another 4 minutes until soft.
3. Stir in the tomato paste, cinnamon and turmeric and toast for 1 minute, add the grated tomatoes and simmer for 5 minutes until the mixture turns deep red.
4. Pour in 1.8 l water, season with salt and pepper, cover and simmer for 25 minutes.
5. Stir in the freekeh and drained chickpeas and cook uncovered for another 25 minutes, until the grains are tender and the soup has thickened – stirring occasionally.
6. Sprinkle with chopped cilantro and finely sliced mint leaves and serve hot.