The one-pack North African soup that I repeat

The Ramadan traditions change in the Arab world, but one remains constant: the almost mandatory soup at the Ifftar table. The presence of soup is so widespread and expected that it may be mistaken for a religious obligation. For many people in the Arab world, the quick breakthrough begins with a glass of water and three dates before moving to the soup and salad, and finally the rest of the Ifftar meal, for the evening meal, which represents the fast end of the day.

In Algeria and Tunisia, this soup is often the rich and hearty Chorba Frik, Arabic for “Freekeh soup”. Gentle lamb or beef, creamy chickpeas and smoky cracked freekeh – interrupt In Tunisian and Algerian dialects. The freekeh is made of young green durum wheat, which is fried and signed, tasteful and pleasant chewing. With warm and fruity spices such as peppers and cinnamon, fresh coriander and dried mint cooler flavors, as well as delicious chile heat, the soup is deeply satisfactory, textured and complex.

While it is consumed throughout the year in Algeria and Tunisia, Chorba Frik appears on the table almost every night under Ramadan. Although they are usually served as a starter, it is significant enough to consume it as a full meal. Variations of soup exist from household to household in both countries. Some versions use chicken instead of the most common lamb or beef, while others contain pureed vegetables such as zucchini and potatoes or change spices. Nowadays, many people prepare it in a pressure maker, but I have worked on this version to steam it slowly on the stove, so no special cooking equipment is required.

In my recipe, the lamb is first slightly destroyed, which has a rich, fried taste. Dried chickpeas cooking with aromas and lamb at the same speed when the meat is gentle. An optional Serrano Pepper, on the left, gives a slight kick. While some recipes call on the free cooking of freekeh to make sure that it is gentle, but still preserves a slight chewing, I modernized my recipe by adding freekeh directly to the soup to steam the last 15-18 minutes. As the freekeh cooks in the broth, the soup will be noticeably thicker. It is hearty and roasted, but it still has to be fluid enough to be considered soup. If it gets too thick, just set the consistency with additional water as you can see. When adding water, just make sure you re -taste the flavoring and add salt if necessary.

This soup will serve as four beginners, but since it is a particularly thick and abundant soup, you can make food for two. Finish the soup with an extra spray with the coriander and a shiny lemon pressure for the last shiny aroma kick.

Cooking method
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