Soup has since the dawn of cookery been such an interesting meal.Traditional soups in Algerian cuisine are most often thick and rich, with the consistency of a stew. Meat stews are served in deep soup dishes and can be served with wheat bread as well as clear light soups. Chickpeas are a very common ingredient to an Algerian soup, as well as orzo, which are small soup pasta noodles served in chicken noodle soup.
Soups are delicious and really good, so maybe you would want to consider serving them even when Ramadan is over. So while here I am posting this delicious traditional Algerian soup of green wheat, chickpeas and tomatoes, known as Chorba Frik
The main ingredient, frik, is a grain that is frequently used in many Algerian dishes. This ancient cereal, familiar to Mediterranean and Arab countries, has an unusual green color and resembles the most popular bulgur. Chorba frik is a dish that is generally associated with the eastern regions of the country, but is found throughout Algeria.
As it is very nutritious, it is often served alone. Different breads or a traditional Algerian flatbread, kesra, are usually served as an accompaniment. The dish is usually served in Ramadan, after breaking the fast. In Ramadan, a bowl of chorba frik is usually served with boronk - a crispy paste stuffed with minced meat.
Ingredients
*2 tbsp vegetable oil
*1 large onion, finely chopped
*200g lamb or beef, cubed
*1 bunch, finely chopped coriander
*1/2 cup canned chickpeas (or fresh, soaked overnight)
*400g canned mashed tomatoes (or fresh, peeled, seeded and chopped)
*1 tsp salt
*1/2 tsp black pepper
*1/2 tsp cinnamon
1 tbsp paprika
*1 tablespoon ground coriander
*1/8 cup 'frik' (crushed green wheat)
*lemon wedges to serve
Heat the oil in a deep saucepan, then fry the onion and meat over medium heat. Add chopped coriander, chickpeas, salt, pepper, cinnamon, paprika and ground coriander, and mix well. Simmer for 4 to 5 minutes, stirring occasionally to make sure nothing sticks to the pan. Add the mashed tomatoes and 1/2 cup of water, and bring back to a boil.
Meanwhile, rinse the Frik (green wheat) in a colander and add it to the soup. Bring the soup to a boil and simmer uncovered for 5 minutes. Add about 4 cups of water, turn down the heat and simmer the soup covered for about 1 hour. The soup is ready when it has thickened and the meat is well cooked.
Garnish with coriander and serve hot with lemon wedges. So enjoy
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