CHORBA FRIK
This is absolutely my favourite Algerian dish (good thing to as we eat this for virtually every day for a month each year). Chorba Frik served with Borek is commonly eaten during Ramadan after breaking the fast with three dates and fermented milk but i can eat this frequently all year round! Normally Chorba contains diced Lamb but considering my husbands cholesterol i like to omit it. Frik is known as crushed wheat or Green wheat and can be hard to find if you dont have access to an Algerian butcher/shop. Some branches of Tesco's sell it (East End Crushed Wheat) , i believe it's in the Indian/Ethnic section.
Provided by Sarah Boudjema
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Gently fry the onion until soft. Add the Garlic cook for another 2 mins then add the Cayenne and Paprika and cook for another minute.
- Add the tomato puree and stock and bring to the boil, add the Frik and simmer covered for 30 mins until Frik is soft. (I like to then wizz with a blender) Add the chickpeas and herbs and cook for a few mins until chickpeas are heated.
- Add a squeeze of lemon and serve with the Borek (see separate recipes)...... Bliss.
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Idajane Reed
[email protected]Overall, I thought this chorba frik was a good recipe. It was easy to make and the end result was delicious. I would definitely make it again.
Alexander Gubski
[email protected]This chorba frik is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and authentic Moroccan dish.
violeta corradi
[email protected]I'm not a big fan of cilantro, but I really liked the way it tasted in this chorba frik. It added a nice freshness to the dish.
Kofi Mole
[email protected]This chorba frik is a great way to use up leftover chicken. It's also a very affordable meal to make.
Pirinc Shakil
[email protected]I love the vibrant color of this chorba frik. It's so inviting and makes me want to eat it right away.
Pa Sesay
[email protected]This chorba frik is the perfect comfort food for a cold day. It's hearty, flavorful, and easy to make.
cross Muthui
[email protected]I'm not sure what I did wrong, but my chorba frik turned out really watery. Maybe I added too much broth?
M S khan Ms
[email protected]This chorba frik was a hit at my party! Everyone loved the unique flavor and the tender chicken.
Somppa Aktar
[email protected]Overall, I thought this chorba frik was a good recipe. It was easy to make and the end result was delicious. I would definitely make it again.
Pamela Clarke
[email protected]This recipe was a bit too spicy for me. I would recommend using less cayenne pepper next time.
Rockey Raja
[email protected]The chicken in this chorba frik was a bit dry. I think I would have preferred to use boneless, skinless chicken breasts.
Ghazal Salha
[email protected]This chorba frik was a bit bland for my taste. I had to add some extra salt and pepper to give it some flavor.
Aisha Prossy 2
[email protected]I love how easy this chorba frik was to make. I was able to throw everything in the pot and let it simmer for a few hours. The end result was a delicious and comforting soup that was perfect for a cold winter day.
Bina Khadka
[email protected]This recipe was a bit more time-consuming than I expected, but it was totally worth it. The end result was a delicious and authentic chorba frik that tasted just like my grandmother used to make. I'll definitely be making this again for special occas
Seme Moni
[email protected]I'm not usually a fan of soups, but this chorba frik changed my mind. It was so flavorful and hearty, with just the right amount of spice. The chicken was fall-off-the-bone tender, and the vegetables were cooked to perfection. I'll definitely be maki
Caleb Cyrus
[email protected]This chorba frik was a delightful culinary experience! The combination of flavors and textures was simply exquisite. The chicken was tender and juicy, the vegetables were perfectly cooked, and the broth was rich and flavorful. I especially appreciate