Tunisian
Chorba Frik
A fragrant Tunisian soup of lamb, tomato, herbs, and frik, the green cracked wheat that gives the broth its gentle body. It is traditionally finished with lemon and fresh herbs, especially during Ramadan.
Watch it madeDeli Cuisine · 3:33
Ingredients
- Lamb shoulder or neck, cut into small bone-in pieces200g
- Frik, rinsed and drained1/3 cup
- Olive oil1 1/2 tbsp
- Onion, finely chopped1 small
- Garlic, crushed2 cloves
- Tomato paste1 1/2 tbsp
- Harissa1 tsp
- Cooked chickpeas1/3 cup
- Celery stalk with leaves, finely chopped1 small
- Fresh parsley, chopped2 tbsp
- Fresh cilantro, chopped2 tbsp
- Ground coriander1 tsp
- Ground caraway1/2 tsp
- Sweet paprika1/2 tsp
- Ground black pepper1/4 tsp
- Saltto taste
- Water4 cups
- Dried mint1/2 tsp
- Lemon wedgesfor serving
Method
- Heat the olive oil in a soup pot over medium heat and brown the lamb pieces lightly on all sides.
- Add the onion and cook for 4 minutes, stirring often, until softened and lightly golden.
- Stir in the garlic, tomato paste, harissa, ground coriander, caraway, paprika, black pepper, and a pinch of salt, then cook for 2 minutes until the paste darkens and smells roasted.
- Add the chickpeas, celery, half of the parsley, half of the cilantro, and the water, then bring to a boil.
- Reduce the heat to a gentle simmer, cover partly, and cook for 30 minutes until the lamb begins to soften.
- Stir in the rinsed frik and simmer uncovered for 20 to 25 minutes, stirring occasionally so the grains do not stick to the bottom.
- Add a little hot water if the chorba becomes too thick; it should be hearty but still spoonable.
- Taste and adjust the salt, then stir in the remaining parsley, remaining cilantro, and dried mint.
- Simmer for 2 more minutes, then serve hot with lemon wedges to squeeze over each bowl.
Common questions
Can I substitute frik if I can’t find it?
Yes. Cracked wheat or bulgur is the closest substitute, though the soup will be less smoky and slightly softer. Use about the same amount, but start checking a few minutes earlier because some substitutes cook faster.
How long does Chorba Frik take to cook the lamb until tender?
After browning and adding liquid, plan on about 30 minutes of simmering before the lamb starts to soften, then another 20 to 25 minutes after adding frik. Tougher pieces may need a little longer at a gentle simmer.
What are the most common mistakes when making Chorba Frik?
The biggest mistakes are boiling too hard, which can toughen the lamb and break the grains, and adding too little liquid. Also, don’t skip stirring after the frik goes in, or it may stick and scorch on the bottom.
How should I store leftover Chorba Frik?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. It thickens as it sits, so add a splash of water or stock when reheating. Freeze for up to 2 months, though the frik softens more after thawing.
What should I serve with Chorba Frik?
Serve it hot with lemon wedges, extra chopped cilantro, and crusty bread or Tunisian khobz. A simple green salad or olives on the side works well. For extra heat, offer harissa separately so people can add their own.