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Chorba Frik: A Hearty North African Soup for Ramadan

Why It Works

Searing lamb at the beginning enriches the flavor of the soup. Brining the beans in a mix of salt and baking soda leads to exceptionally tender beans, enhancing their creaminess when cooked. Incorporating freekeh into the soup during the final cooking phase simplifies the process while ensuring a rich texture.

Throughout the Arab world, certain Ramadan traditions remain steadfast, including the significant role of soup at the iftar table. This practice is so commonly embraced that it often feels like an essential part of the celebration. For many, the iftar meal commences with a glass of water and three dates, transitioning to soup and salad, before culminating in the main meal that signals the end of the daily fast.

In countries like Algeria and Tunisia, one of the most beloved soups is chorba frik, which translates to “freekeh soup” in Arabic. This dish typically includes tender cuts of lamb or beef alongside creamy chickpeas and smoky freekeh—cooked green durum wheat that is roasted over fire, imparting a distinctive, toasty flavor and appealing chewiness. Flavored with warm spices such as paprika and cinnamon, complemented by the refreshing notes of fresh cilantro and dried mint, along with a hint of heat from chiles, chorba frik offers a deeply satisfying and complex dish.

While chorba frik is enjoyed throughout the year in Algeria and Tunisia, it sees particular prominence during Ramadan, appearing on dinner tables almost nightly. Though the soup is often regarded as a starter, its hearty composition makes it suitable as a main course. Households may have their unique variations; some might use chicken instead of lamb or beef, or incorporate pureed vegetables like zucchini and potatoes, while spices may vary widely. Although modern cooks may opt for pressure cookers, this recipe emphasizes a traditional slow-simmering method for a more nuanced flavor.

In this particular recipe, the lamb is first seared to develop a rich, roasted taste. Dried chickpeas are cooked alongside aromatics and the lamb, becoming creamy as the meat tenderizes. An optional whole serrano pepper can be added for a mild heat. While many recipes suggest cooking freekeh separately, this streamlined version incorporates it directly into the soup, allowing it to simmer for the last 15 to 18 minutes. As the freekeh cooks, the soup thickens to a hearty, stew-like consistency, remaining fluid enough to retain its soup classification. If it becomes overly thick, additional water can be added, ensuring to re-check flavors and salt levels.

This recipe serves four as a starter but can easily suffice for two when enjoyed as a fulfilling main dish. To finish, garnish with extra cilantro and a squeeze of fresh lemon juice for a bright flavor boost.

A One-Pot North African Soup Recipe

**Ingredients:**

• 1/2 cup dried chickpeas (3.3 ounces; 95 g)
• 5 teaspoons (15 g) Diamond Crystal kosher salt, divided; for other salts, use half as much by volume or the same weight
• 1/4 teaspoon baking soda
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 tablespoon (15 ml) ghee
• 1 pound (450 g) boneless lamb leg or shoulder, cut into 3/4-inch cubes
• 1 medium yellow onion (8 ounces; 227 g), finely chopped
• 1 tablespoon (15 ml) tomato paste
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoons dried mint
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 2 medium tomatoes (8 ounces, 227 g), peeled and finely chopped
• 1/2 cup chopped cilantro (about 1 ounce; 28 g), plus more for garnish
• 1/2 cup cracked freekeh (3 ounces; 85 g), picked over and rinsed
• 4 cups (960 ml) water, plus more as needed
• 1 serrano pepper (about 15 g), whole
• Lemon wedges, to serve

**Instructions:**

1. In a medium bowl, cover chickpeas with water, add 2 1/2 teaspoons of salt and baking soda, mix, cover loosely, and let soak for 8 to 12 hours. Drain and rinse before using.

2. In a large, heavy-bottomed pot or Dutch oven, heat oil and ghee over medium-high until just smoking. Add lamb and cook, stirring occasionally, until browned, about 8 minutes.

3. Lower heat to medium, add onion, and cook until softened, about 5 minutes. Mix in tomato paste, spices, and seasonings, stirring until aromatic, about 30 seconds. Add tomatoes, cilantro, drained chickpeas, water, remaining salt, and the optional chile pepper. Bring to a simmer, cover, reduce heat to medium-low, and cook until lamb and beans are tender, about 1 1/4 to 1 1/2 hours.

4. Stir in freekeh, bring to a simmer, and cover until tender, 15 to 18 minutes. Adjust thickness with more water if necessary. Season with salt to taste.

5. Serve the soup garnished with additional cilantro and lemon wedges.

Special Equipment

Kitchen scale, heavy-bottomed pot or Dutch oven, fine-mesh strainer.

Notes

While dried chickpeas are preferred, canned versions can be used. If opting for canned, skip the soaking step and add a drained 15-ounce can during the cooking process at the same time as the freekeh, adjusting salt accordingly.

Beef chuck can serve as a substitute for lamb. Ghee can be sourced from Middle Eastern or Indian grocery stores, or may be available at some American supermarkets.

Cracked freekeh is typically found in Middle Eastern grocers or can be ordered online.

Make-Ahead and Storage

Leftovers can be stored in an airtight container in the refrigerator for up to four days. As the soup sits, the chickpeas and freekeh will absorb more liquid, so you may need to add extra water when reheating and adjust seasoning as needed.

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