Chorba Frik

Method

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1. Brown the lamb in the oil over high heat for 6 minutes. Add the onion and celery and cook 8 minutes more.

   Mark done Start 6 min timer

2. Stir in the tomato purée and harissa and fry them for 2 minutes, until the paste darkens and the oil turns red.

   Mark done Start 2 min timer

3. Add the tomatoes, ground coriander, caraway, salt, pepper and water. Bring to the boil.

   Mark done

4. Rinse the freekeh in several changes of water, picking out grit, and add it to the pot.

   Mark done

5. Simmer 40 minutes, stirring occasionally so the grain does not catch on the base, until the freekeh is tender and the soup has thickened by itself.

   Mark done

6. Take off the heat and stir in most of the parsley and the lemon juice.

   Mark done

7. Serve with the rest of the parsley and more lemon at the table.

   Mark done

Chef’s Tips

• Fry the harissa into the base. Added late it tastes raw.
• Rinse the freekeh properly — it carries grit.
• The grain is the thickener. Give it the full 40 minutes.

Pairing Suggestions

• Khobz tabouna
• Lemon wedges
• Dates

Storage & Reheating

Refrigerated for 4 days and it thickens considerably; loosen with water. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.