Algerian Chorba Frik

Chorba Frik is a delicious Algerian soup made with crushed green wheat called Frik. Usually this soup is prepared during Ramadan Month and served for Iftar. Frik also called Freekeh is different from Burghoul.

Frik /Freekeh is cracked green wheat. It is harvest before maturity. Toasted (hence its flavors) and left to dry.

Burghoul is durum wheat that has been stripped of the bran that envelopes it. Precooked, steamed, dried then crushed.

This soup is rich in flavors and in nutriments. This Chorba is also called, Djari means in Arabic language Fluid/Runny and very popular in East of Algeria.

The Frik brings a smoked flavor to this soup and it’s absolutely palatable.


-300g of lamb or mutton cut in small pieces

-4 tablespoons of sunflower oil

-500g of ripe tomatoes or (one can of peeled plum tomato mixed)

-Handful of chickpeas (soaked overnight)

-A small bouquet of coriander (finally chopped)


-Black pepper

-1 tablespoon of red Paprika

-1/2 teaspoons of ground coriander

-1 teaspoon of tomato paste

-1 teaspoon of dried mint


-Chopped coriander (for garnish)

-6 tablespoons of Frik (rinsed and drained)

-1 1/2 liter or warm water


Place the tomatoes into a boiling water pot, cook for less than one minute.

Remove them with a slotted spoon and let them to cool off.

Peel back the skin with your hands and mixed them as a purée.

In a large pot add the sunflower oil and the chopped onion, on a medium heat.

Add the lamb/mutton cut in small cubes.

Sauté a few minutes.

Add the chopped coriander, the salt, the black pepper, the tomato paste, the chickpeas, the paprika, the ground coriander, the dried mint.

Mix the lamb and the spices together with a spatula.

Pour a little of water and simmer a few minutes to let the flavors combine together.

Pour the tomato purée with the rest of the water.

Cover and cook until the lamb is tender.

When the lamb is perfectly cooked pour the Frik (rinsed and drained) into the soup and cook for about 15 minutes ( do not forget to stir from time to time the Chorba).

Serve hot with chopped coriander on the top and squeeze some lemon for a better taste.

Served with Bourek or a warm homemade bread on the side.

Saha ftourkoum!

Bonne dégustation!

4 Comments Add yours

  1. sherry M says:

    i do love chickpeas!

    1. In my Algerian culture food, chickpeas are present in all dishes!

  2. I am not really a soup person but this looks very nice.

    1. Many thanks Stephan.

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