Algerian Lamb and Frik Soup

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A hearty Algerian soup built around frik (roasted green cracked wheat) and tender lamb shoulder, simmered with chickpeas, celery, and a bright tomato broth scented with ras el hanout and fresh mint. It is especially beloved during Ramadan for its warming, restorative qualities.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 35 gCarbs
• 8 gFiber
• 6 gSugar
• 30 gProtein
• 720 mgSodium
• 850 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the soup base

• 3 tablespoons olive oil
• 1 large yellow onion, finely grated
• 4 garlic cloves, minced
• 1.5 lbs lamb shoulder, trimmed and cut into 1-inch cubes
• 2 teaspoons ras el hanout
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper to taste

For the broth

• 1 can (14 oz) crushed tomatoes
• 6 cups water or low-sodium beef broth
• 1 cup dried chickpeas, soaked overnight and drained (or 1 can, rinsed)
• 1 cup frik (roasted green cracked wheat), rinsed
• 2 celery stalks with leaves, thinly sliced
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh flat-leaf parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 lemon, cut into wedges, for serving

Directions

1. Heat the olive oil in a heavy pot over medium heat. Add the grated onion and cook, stirring, for 4-5 minutes until softened and golden, then stir in the garlic and cook 30 seconds until fragrant.
2. Pat the lamb dry and add it to the pot. Brown on all sides for about 6-8 minutes, allowing a light crust to form so the broth gains depth.
3. Sprinkle the ras el hanout, paprika, cumin, coriander, salt, and several grinds of pepper over the lamb. Stir to coat, then pour in the crushed tomatoes and scrape up any browned bits. Simmer 5 minutes.
4. Add the water or broth and the soaked chickpeas. Bring to a boil, reduce to a gentle simmer, cover partially, and cook for 35-40 minutes until the lamb is fork-tender and the chickpeas are soft.
5. Stir in the rinsed frik and sliced celery. Simmer uncovered for 12-15 minutes, until the grains are tender but still slightly chewy and the broth has thickened to a stew-like consistency.
6. Taste and adjust salt and pepper. Off the heat, stir in most of the cilantro, parsley, and mint, reserving a little for garnish.
7. Ladle into warm bowls, scatter the remaining herbs on top, and serve immediately with lemon wedges for squeezing over each portion.

Cook’s Notes

• Traditional frik must be rinsed well; it releases a grassy aroma that some prefer to temper with a 10-minute soak in warm water, then drained.
• For a richer broth, brown the lamb bones (if available) alongside the meat and simmer them through, removing before serving.
• If the soup thickens too much on standing, loosen it with a splash of hot broth or water when reheating; the grains continue to absorb liquid.
• Ras el hanout varies wildly by brand; if yours is especially peppery, reduce the amount and add a pinch of cinnamon for warmth.
• This soup tastes even better the next day once the spices have married, making it ideal for advance preparation.

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