Chorba Frik ‘ Jari’ ‘جاري’ شربة فريك

‘Chorba Frik’ (soup with Frik) also called ‘Jari’ (the runny one) is the traditional soup by ‘excellence’ in Algeria, a little bit like ‘Harira’ is in Morocco. As usual there so many ways to prepare it according to regions and availability of ingredients: more or less spices, more or less herbs, with or without chickpeas, with chicken or meat or with both, with or without the addition of vegetables (even with sardines or prawns)…

This soup is an indispensable item on the Ramadan tables; a bowl of Chorba starts the meal of breaking the fast, served with freshly prepared Kesra or Matlou (Algerian breads). In my husband's family they will have every night in Ramadan: 30 Chorbas + 30 Matlou

The special ingredient in this soup is Frik which is green cracked wheat. It is difficult to find in the UK but could be replaced by burghul or even vermicelli pasta. But if you manage to get some Frik, I promise you a soup with a unique taste and texture.

Ingredients:

250g of lamb meat (on the bone cut into small pieces)
250g of chicken pieces (on the bone cut into small pieces)
1 big onion finely chopped
3 garlic cloves finely chopped
1 celery stick
1 small carrot finely grated
1 small courgette finely grated
(Optional) 1 or 2 fresh green mild chillies
1 teacup Frik or burghul (cracked wheat)
½ cup ready cooked chickpeas
½ tin chopped tomatoes
2 tbsp tomato pate
1 to 2 tbsp Olive oil
1 cup of chopped coriander leaves
2 tbsp dried mint (or fresh)
½ tbsp coriander powder
½ tbsp cinnamon
½ tbsp paprika
Black pepper
Salt
(Optional) Lemon wedges



Steps:

1.      Heat the oil then add the meat, onion, carrot, courgette, salt, pepper and the rest of the spices. Mix everything and cook on a low heat to sweat the onions and the vegetables

2.      When onions are soft add 1 to 1 ½ litre of water and the chillies and cook until meat is cooked.

3.      Add tomatoes, chickpeas and burghul and leave to cook for 15 to 20 minutes

4.      Check seasoning, then add mint and coriander leaves

5.      Serve with a nice piece of bread and a squeeze of a fresh lemon