Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

01Method

1. 1

   Rinse the freekeh, place it in a small bowl, and submerge in cold water. Leave to soak while preparing the rest.

2. 2

   In a large pot, combine the lamb, grated onion, black pepper, paprika, cinnamon, and salt. Add the oil, half the cilantro, half the mint, and the celery stalk, stirring everything together. Cook over low heat for 15 minutes, then add the chickpeas and pour in just enough water to cover. Bring back to a gentle simmer and stir in the zucchini, carrot, and tomato paste.

3. 3

   Position a steamer basket over the pot and place the tomatoes inside. Cover and steam until the tomatoes are fully softened, about 5 minutes. Press the tomatoes with a wooden spoon so their juices and pulp fall into the soup below. Lift off the steamer and discard the tomato skins.

4. 4

   Add the diced potato to the soup along with just enough water to keep everything submerged. Simmer until the potato is tender, about 10 minutes.

5. 5

   Drain the soaked freekeh and stir it into the soup. Continue simmering until the freekeh is soft, about 15 minutes. Fish out and discard the celery stalk. Finish by scattering the remaining cilantro and mint over the soup before ladling into bowls.