Photograph of the finished Chorba frik

Middle East · Súp lúa mì xanh Chorba frik

Chorba frik

1 hr 20 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Roasted green wheat freekeh Roasted green wheat freekeh 280 g
  • Photograph of Lamb Lamb 560 g
  • Photograph of Chickpeas Chickpeas 160 g
  • Photograph of Thick tomato passata Thick tomato passata 140 g
  • Photograph of Onion Onion 1.6
  • Photograph of Parsley Parsley 40 g
  • Photograph of Mint leaves Mint leaves 16 g
  • Photograph of Coriander seed powder Coriander seed powder 12 g
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Lime Lime 2

Method

  1. 1 Soak the freekeh for 30 minutes, then rinse it several times to remove any dust or ash from the roasted grains.
  2. 2 Sauté the onions with the diced lamb and tomato sauce for 10 minutes in olive oil.
  3. 3 Add the chickpeas and 900 ml of water and cook for 30 minutes.
  4. 4 Add the freekeh and cook for another 25 minutes; the grains should swell, but if the kernels are still tough or mushy, it will ruin the texture of the chorba.
  5. 5 Sprinkle with parsley, dried mint, and squeeze in some lemon juice when you turn off the heat.

With an appliance

  • Pressure cooker 45 min

    Replace steps 3 and 4: cook the meat and beans for 18 minutes under high pressure, release the pressure, then add the freekeh and cook with the lid open for 20 minutes to prevent the beans from becoming mushy.

Start cooking