Everyday Kitchen

Moroccan/North African · Soups

Chorba Frik

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chorba Frik is a Moroccan/North African dish. Stir occasionally because cracked freekeh settles on the base.

Prep
20 min
Cook
65 min
Total
85 min
Servings
6
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chorba Frik.
Representative photograph of Chorba Frik. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 6 min

  1. Brown lamb in oil from 30 ml olive oil, 400 g lamb, diced, 150 g onion, chopped, 100 g celery, chopped, 30 g tomato paste, 1 tsp paprika, ½ tsp cinnamon 6 minutes, add vegetables 5 minutes and paste and spices 1 minute.

Soup · About 50 min

  1. Add rinsed 150 g cracked freekeh, 400 g chopped tomatoes, 400 g cooked chickpeas, 1600 ml water, 1 tsp salt; simmer covered 45–50 minutes until lamb and freekeh are tender.

    Check: Look for this result: lamb and freekeh are tender.

Finish · About 7 min

  1. Stir in 25 g coriander, 30 ml lemon juice; loosen with hot water if too thick.

Tips

  • Stir occasionally because cracked freekeh settles on the base.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use coarse bulgur with a shorter cooking time.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chorba Frik one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chorba Frik?

Stir occasionally because cracked freekeh settles on the base.

What can I substitute in Chorba Frik?

Use coarse bulgur with a shorter cooking time.

Can I prepare Chorba Frik ahead?

Prepare the measured ingredients for Chorba Frik one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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