Chorba Hamra Bel Freek — Algerian Lamb Soup with Tomatoes and Freek

A fragrant Algerian soup with tender lamb, golden freek, and vegetables, seasoned with warm spices and fresh herbs. A hearty and warming dish with an Eastern character.

Ingredients

• 240 ml Freek
• 336 g Lamb
• 1 pcs Onion
• 1 tsp Black pepper
• 1 tsp Paprika
• 1 tsp Ground cinnamon
• to taste Salt
• 45 ml Vegetable oil
• 1 bunch Cilantro
• 1 bunch Mint
• 1 pcs Celery stalk
• 392 g Canned chickpeas
• 950 ml Water
• 1 pcs Zucchini
• 1 pcs Carrot
• 15 ml Tomato paste
• 3 pcs Fresh tomatoes
• 1 pcs Potato

Instructions

1. Rinse the freek and soak it in cold water in a small bowl. Set aside.
2. In a pot, combine the lamb, chopped onion, black pepper, paprika, cinnamon, and salt. Add the vegetable oil, half of the cilantro, half of the mint, and the celery stalk. Mix well and simmer over low heat for 15 minutes.
3. Add the canned chickpeas to the soup, pour in water just enough to cover the ingredients, and return to low heat. Add the chopped zucchini, carrot, and tomato paste.
4. Place a steamer basket over the pot and arrange whole tomatoes in it. Cover with a lid and steam the tomatoes for about 5 minutes until they become soft. Using a wooden spoon, crush the tomatoes so the flesh falls into the soup. Remove the steamer basket and discard the remaining tomato skins.
5. Add the chopped potato to the soup and pour in water just enough to cover it. Simmer over low heat for approximately 10 minutes until the potato softens.
6. Drain the freek in a colander, add it to the soup, and simmer for about 15 minutes more until the freek becomes tender. Remove and discard the celery stalk. Garnish the soup with the remaining cilantro and mint before serving.