Although there appear to be many components in this extremely old recipe, the work will be worthwhile. The cheesecake’s top is adorned with the additional whipped cream.
| Prep Time: | 35 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 1 cup freekeh
- ¾ pound lamb meat, cut into 1 1/2-inch cubes
- 1 onion, grated
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- salt to taste
- 1 bunch fresh cilantro, finely chopped, divided
- 1 bunch fresh mint, finely chopped, divided
- 1 stalk celery
- 3 tablespoons vegetable oil
- ½ (14 ounce) can chickpeas, drained
- 4 cups water, or as needed
- 1 zucchini, diced
- 1 carrot, diced
- 1 tablespoon tomato paste
- 3 medium ripe tomatoes
- 1 potato, diced
Instructions
- Place freekeh in a small bowl and cover with cold water. Set aside.
- 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.
- 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.
- Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
- Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 148 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! My Algerian boyfriend is very happy
A good simple chorba. But starchy potatoes take more time to boil than the other vegetables. Not a problem if you’re purifying the stew at some point, but if you want those other vegetables to retain integrity, get those potatoes in earlier.
It turned out great, I changed it up a little as I was making enough for 20 people. I used beef instead of lamb, and doubled it. I double the spices and grated the marrow instead of chipping it. I also reduced the amount of frik. Overall it turned out excellent and the guests loved it.
Classic recipe and nice result. Very healthy and easy to do. You can add parsley.