Chorba Frik : Algerian Lamb and Freekeh Soup– Authentic & Easy
Chorba frik is one of the most beloved soups in Algerian cuisine, especially prepared during Ramadan.
It’s a fragrant tomato-based soup enriched with cracked green wheat (frik), tender meat, herbs, and warm spices.
Comforting, nourishing, and deeply aromatic — the kind of soup that turns a simple dinner into a cozy moment.
Chorba frik is a signature soup of Maghrebi cuisine, particularly beloved in Algeria.
While it’s most famously served during the holy month of Ramadan to break the fast, its hearty and nourishing character makes it a favorite throughout the year.
Made with tender meat, vegetables, aromatic spices, and cracked green wheat (frik), this soup delivers a complete and satisfying meal — a true symbol of comfort, hospitality, and tradition.
During the month of Ramadan, chorba is especially valued for its nutritional benefits. It provides a perfect balance of protein, fiber, and minerals, helping the body recover after a long day of fasting.
Whether served to break the fast or simply to warm up a chilly evening, chorba frik delivers incomparable comfort, making it a traditional soup loved by everyone.
Chorba Frik: Algeria’s Classic Comfort Soup
A true staple of Algerian cuisine during the holy month of Ramadan, chorba frik is a soup made with cracked green wheat, known as frik. There are many ways to prepare it, but one thing is certain — every version is delicious. It is also commonly called jari.
It’s undoubtedly my favorite soup during Ramadan. I usually serve it with borek, after breaking the fast with dates and fermented milk (lben). But I don’t keep it just for that time of year — I cook it all year long.
Comforting, nourishing, and full of flavor, it’s especially appreciated when the weather turns cooler. I love enjoying it with a piece of kesra, the traditional Algerian bread, and a squeeze of lemon that brightens the whole dish.
Another advantage of this recipe is how simple and quick it is to prepare. It doesn’t require hours in the kitchen and cooks faster than harira while remaining just as satisfying.
Gently scented with mint and cinnamon, this cracked green wheat soup is truly delicious. Personally, I tend to use a pressure cooker, even though my mother traditionally prepared it in a pot over medium heat.
This method saves valuable time — about 30 minutes of cooking in total — without sacrificing any flavor.
Here I’m sharing the recipe my grandmother often made, an authentic chorba especially comforting in winter, yet just as enjoyable any time of the year.
To make this chorba, you will need:
Frik : cracked green wheat, the key ingredient that gives this traditional soup its name. It provides a unique texture and a delicately smoky flavor, the signature of chorba frik.
Meat : Traditionally lamb or chicken, cut into small pieces. The meat adds protein, depth of flavor, and makes the soup more satisfying.
Vegetables : Tomatoes, onions, and celery are most commonly used. They form the aromatic base of the chorba, bringing freshness, vitamins, and flavor.
Spices and herbs : A blend of spices — typically cumin, paprika, and cinnamon — combined with fresh cilantro gives chorba frik its distinctive aroma and character.
Broth : The liquid base of the soup is made with water, enriched with a meat or vegetable broth that concentrates the flavors and ties all the ingredients together.
Although the base of chorba frik is similar throughout the Maghreb, there are many regional variations, each reflecting local preferences in spices, vegetables, and cooking methods.
Some versions include additional vegetables such as peas, carrots, or zucchini. The Oran-style chorba, for example, is especially generous in vegetables, making it even more nourishing.
In the Algiers chorba hamra, the vegetables are often cut into small mirepoix cubes, adding more texture and depth of flavor.
Other variations may be thickened with beaten eggs, like chorba beida, or enriched with vermicelli or rice to create a heartier, more filling soup — perfect after a long day of fasting.
Ingredients for preparing this chorba
- Meat : 250 g (about 9 oz) lamb, cut into small pieces. Lamb provides a rich, traditional flavor, but veal or chicken can also be used depending on preference.
- Tomatoes : 4 fresh tomatoes, peeled and blended, or canned whole tomatoes puréed. They form the base of the chorba, giving it its beautiful color and slightly tangy taste.
- Chickpeas : 1 handful of chickpeas, soaked overnight. They make the soup more filling and add a pleasant texture.
Aromatic vegetables:
- 1 onion, finely chopped
- 1 celery stalk, cut into small pieces (the leaves can also be added for extra flavor)
- 1 bunch fresh cilantro, chopped
- 4 fresh mint leaves — mint and cilantro bring the signature freshness of chorba frik
- Frik (cracked green wheat) : 1 small glass (about ¼ cup). The iconic ingredient of chorba frik, giving the soup its unique texture and lightly smoky flavor.
Spices & seasoning
- Salt and pepper, to taste
- 1 pinch of cinnamon
- 1 tablespoon paprika — the spices gently flavor the soup without overpowering the other ingredients
Tomato paste & fats
- 1 tablespoon tomato paste: enhances both the flavor and the color of the chorba
- 1 tablespoon vegetable oil
- 1 tablespoon smen (clarified butter) or butter: using both adds depth and richness to the soup
With these simple, authentic ingredients, you’ll obtain a balanced, fragrant, and comforting chorba frik, perfect for Ramadan as well as chilly evenings.
How to Make Chorba Frik
Start with the base
In a heavy-bottomed pot, heat the oil together with the smen (or butter) over medium heat. This fat mixture will build the first layer of flavor.
Brown the meat
Add the meat pieces and sauté for a few minutes, stirring regularly, until they become lightly golden and well coated with the fat. This step seals in the juices and enhances the taste of the soup.
Add the aromatics
Stir in the chopped onion, celery, and cilantro. Then add the fresh mint and paprika. Season with salt, pepper, and a pinch of cinnamon.
Cook for several minutes so the aromatics soften and release their fragrance.
Incorporate the tomatoes
Pour in the blended tomatoes and mix thoroughly, making sure the meat and vegetables are evenly coated.
Let it cook briefly to slightly concentrate the flavors.
Add liquid and chickpeas
Pour in about 1 liter (4 cups) of hot water. Add the chickpeas that were soaked overnight. Stir, cover the pot, and simmer over medium heat until the meat becomes tender and easy to pull apart.
Add the frik
Rinse the cracked green wheat (frik) under running water, then add it to the soup.
Stir immediately to prevent it from sticking to the bottom of the pot.
Finish cooking
Continue cooking for a few more minutes, stirring occasionally. Adjust the seasoning if necessary. If the soup becomes too thick, add a little hot water to reach the desired consistency.
The chorba should end up velvety, fragrant, and well balanced, with tender grains of frik that still keep a slight bite.
The Benefits of Chorba Frik: A Nutrient-Packed Bowl
- Beyond its delicious taste, chorba frik offers plenty of health benefits:
- Rich in fiber and complex carbohydrates : Frik is a slow-digesting grain that provides steady energy over time, making it ideal during fasting days in Ramadan.
- A good source of protein : By combining frik with animal protein (lamb, chicken, or beef), the soup becomes a balanced dish that keeps you full and properly nourished.
- Packed with vitamins and minerals : With vegetables such as tomatoes, carrots, zucchini, and chickpeas, chorba frik is a great source of vitamins A, C, and B. It also supplies iron, magnesium, and potassium, essential for proper body function.
- Hydrating and easy to digest : This warm, slightly thick soup helps hydrate and comfort the body, especially during winter or after a long day of fasting.
For more Soups :
Green Cabbage and Leek Soup : Easy Homemade Comfort Food
Palestinian Squash and Red Lentil Soup
Sweet Potato Carrot Ginger Soup With Coconut Milk
Chorba Frik : Lamb and freekeh algerian Soup
Ingredients
- 9 oz lamb or to taste
- 4 fresh tomatoes or canned whole tomatoes puréed
- 1 handful chickpeas soaked overnight
- 1 onion
- Salt and pepper
- 1 pinch cinnamon
- 4 mint leaves
- 1 bunch fresh cilantro
- 1 celery stalk with leaves
- 1 tbsp paprika
- 1 tbsp tomato paste
- 1 small glass frik cracked green wheat
- 1 tbsp vegetable oil
- 1 tbsp smen or butter
Instructions
- Cut the meat into cubes. Finely chop the onion, cilantro, and celery.
- Heat the oil and smen (or butter) in a large pot. Add the meat and sauté until lightly browned.
- Add the onion–celery–cilantro mixture and cook briefly.
- Stir in the mint, paprika, salt, pepper, and a pinch of cinnamon. Cook for a few minutes so the flavors blend together.
- Add the blended tomatoes and mix well.
- Pour in 1 liter (about 4 cups) of water and add the soaked chickpeas. Cover and cook until the meat becomes tender and easily pulls apart.
- Add the rinsed frik (cracked wheat). Stir immediately to prevent sticking.
- If needed, add a little hot water to adjust the consistency.
Notes
