Green Wheat Soup -- Chorba Frik --

Published on by couscousandpudding




After el Lham lahlou here is another classic  of Algerian cuisine, which we find on our tables  for all the ceremonies and especially during the month of Ramadhan. A good starter after a long day of fasting. And of course with me when we say chorba it means  Bourek as well. Oh yeahhhhhhhhh  I do not like changing traditions during the month of Ramadhan. With me no Chorba  without Bourek .. lol


300g lamb
1 onion
500g fresh tomatoes
1 courgette
1 bunch coriander
1 tbsp mint
A handful of chickpeas
1 small stalk celery (optional)
4 tbsp of oil
Black pepper
1 tsp ras el hanout
1 glass frik



In a pot, put the meat cut into slices, grate over the onion, coriander, mint. Add salt, black pepper, cinnamon, celery and oil
Sauté for about 10 min.
Add a glass of water
Place over a couscousier. Put the tomatoes.
Crush the tomatoes while cooking.
Add 1l water and ras elhanout,  paprika and simmer for 30min
Add cooked chickpeas and frik
Allow to cook for 20-25min.
Sprinkle with chopped coriander and dried mint.


chorba1 chorba3

Published on Algerian cuisine

To be informed of the latest articles, subscribe:

Comment on this post

obat wasir 11/28/2014 06:43

thanks for shared