Chorba frik is a soup frequently prepared during the month of Ramadan. It is usually accompanied by briks or böreks.
Ingredients
- freekeh: 1 cup
- lamb meat, cut into 1 1/2-inch cubes: 0.75 pound
- onion: 1 piece (grated)
- ground black pepper: 1 tsp
- paprika: 1 tsp
- ground cinnamon: 1 tsp
- salt: (to taste)
- bunch fresh cilantro: 1 piece (chopped, divided)
- bunch fresh mint: 1 piece (chopped, divided)
- stalk celery: 1 piece
- vegetable oil: 3 Tbsp
- chickpeas: 0.5 can (14 ounce can, drained)
- water: 4 cups (or as needed)
- zucchini: 1 piece (diced)
- carrot: 1 piece (diced)
- tomato paste: 1 Tbsp
- medium ripe tomatoes: 3 piece
- potato: 1 piece (diced)
Metric Conversion
Stages of cooking
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Place freekeh in a small bowl and cover with cold water. Set aside.
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Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add 1/2 of the cilantro, 1/2 of the mint, celery stalk, and oil; mix well. Simmer over low heat for 15 minutes. Stir in chickpeas, pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
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Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
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Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
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Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.
