Soup

Chorba Frik

Name: Chorba Frik
Total time: 60 min
Yield: 6 servings
Ingredients: 500 g Lamb; 1 Onion; 3 cloves Garlic; 2 stalks Celery stalk; 2 tbsp Tomato paste; 2 Tomato; 100 g Bulgur wheat; 1 tsp Cumin; 1 tbsp Harissa; 1 handful Fresh cilantro; 1 Lemon; 2 tbsp Olive oil; 1 pinch Salt; 1 pinch Pepper

Preparation time: 1 h
Servings: 6 servings

Ingredients

6 servings

Lamb — to buy500 g
Onion — to buy1
Garlic — to buy3 cloves
Celery stalk — to buy2 stalks
Tomato paste — to buy2 tbsp
Tomato — to buy2
Bulgur wheat — to buy100 g
Cumin — to buy1 tsp
Harissa — to buy1 tbsp
Fresh cilantro — to buy1 handful
Lemon — to buy1
Olive oil — to buy2 tbsp
Salt — to buy1 pinch
Pepper — to buy1 pinch

Preparation

Cut the lamb into small pieces. Heat the oil in a casserole and brown it on all sides, 5-6 minutes.
Add the sliced onion, crushed garlic and diced celery, and cook for 5 minutes until the onion is translucent.
Add the tomato paste and harissa, mix for 1 minute to coat the meat well, then add the fresh diced tomatoes and the cumin.
Add about 1.5 L of water, season with salt and pepper, bring to a boil, then skim the surface.
Cover and simmer over low heat for 40 minutes, until the lamb is very tender.
Add the rinsed bulgur (which stands in here for frik, the traditional cracked green wheat, hard to find outside Tunisia), and continue cooking uncovered for 12-15 minutes, stirring occasionally so it doesn't stick and swells nicely.
Taste and adjust the seasoning — Tunisian chorba should be distinctly spiced by the harissa.
Serve piping hot, sprinkled with chopped fresh coriander and a squeeze of lemon.