North African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chorba Frik
Algeria's hearty broth built on cracked green wheat, lamb, and a garden of herbs and spices — deeply nourishing and impossibly fragrant, especially in winter.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
8 steps- 1
Heat the olive oil in a large pot and brown the lamb pieces on all sides over medium-high heat.
- 2
Add the onion and celery and cook until softened, about 5 minutes.
- 3
Stir in the grated tomato, tomato paste, coriander, and cinnamon, and cook a few minutes until the mixture darkens slightly.
- 4
Cover with water, season with salt and pepper, bring to a boil, then reduce heat and simmer until the lamb is nearly tender, about 45 minutes.
- 5
Add the rinsed frik to the pot and continue simmering until the wheat is tender and the soup has thickened into a hearty stew-like consistency, about 20 to 25 minutes, stirring occasionally so it does not stick.
- 6
Adjust the liquid with more water if the soup gets too thick, frik keeps absorbing liquid as it sits.
- 7
Stir in the fresh cilantro and mint just before serving.
- 8
Ladle into bowls with lemon wedges alongside.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving315
Calories
33 g
Protein
0 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chorba Frik is a beloved Algerian soup built around frik, the cracked green durum wheat harvested before full maturity that is unique to North African and Levantine pantries. During Ramadan in Algeria, a bowl of chorba frik is the traditional first course to break the fast, appearing on tables from Algiers to Oran every evening of the holy month. The earthy, slightly smoky grain absorbs the lamb broth and ras el hanout in a way that no other wheat can replicate, giving the soup a reputation tied inseparably to home, family, and the rhythm of fasting.
Listahan note
This version browns the lamb before adding liquid to build a deeper fond, and adds the frik in the last 30 minutes so the grains stay slightly chewy rather than dissolving into the broth.
Technique cues
- Frik, cracked green wheat, releases starch as it cooks and will thicken the soup considerably; if the pot sits off heat for more than 20 minutes, it will absorb most of the remaining liquid, so keep extra hot water or stock on hand to thin it back to soup consistency when reheating.
- Ras el hanout is a spice blend that can contain anywhere from 12 to 30 spices depending on the vendor; because heat drives off its volatile aromatics, add half at the start with the lamb and reserve the other half to stir in during the last 5 minutes for a layered, front-palate fragrance.
- Grating the tomatoes on a box grater rather than chopping them yields a smooth, seed-free tomato pulp that integrates into the broth without leaving chunks, which is the technique home cooks across the Maghreb use daily.
Kitchen flow
- Parallel prep
- While the lamb browns and the broth builds, rinse the frik, grate the tomatoes, and drain the chickpeas so the second half of cooking requires no chopping.
- Make-ahead
- Chorba tastes better the next day as the frik absorbs more flavor; cook fully and refrigerate, then thin with hot water when reheating since the grain will have absorbed most of the liquid.
- Leftover move
- Thick leftover chorba can be served as a porridge-like bowl with a poached egg on top, or thinned into a broth-forward soup with extra stock.
- Cleanup rhythm
- Use one heavy pot for the whole recipe from browning to serving; the only other tool needed is a box grater for the tomatoes, which rinses clean immediately.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb lamb shoulder (cubed)
protein and broth base
Purpose: The collagen in shoulder meat melts into the broth over 45 to 60 minutes of simmering, creating the body that makes chorba feel nourishing rather than thin.
Handling: Pat dry and brown in batches in a hot pot with a little oil before adding water; do not crowd the pan or the meat will steam instead of sear.
Adaptation: Bone-in chicken thighs work well and cook faster; reduce simmer time to 30 minutes.
1 cup frik (cracked green wheat)
thickener and signature grain
Purpose: Frik's slightly smoky, grassy flavor from being harvested young is the defining character of the soup; no other grain reproduces it exactly.
Handling: Rinse under cold water and add to the pot only after the lamb is nearly tender, about 30 minutes before serving.
Adaptation: Freekeh (roasted cracked green wheat, easier to find at Middle Eastern grocery stores) is the same grain at a different processing stage and is a direct swap; pearled barley works but loses the smoky note.
1 tsp ras el hanout
spice backbone
Purpose: Ras el hanout provides the warm, sweet, and slightly floral spice character — often including cinnamon, ginger, coriander, and allspice — that makes chorba unmistakably North African.
Handling: Add half with the browned lamb and stir in the remaining half 5 minutes before serving.
Adaptation: A mix of 1/2 tsp cinnamon plus 1/4 tsp each of ground ginger, coriander, and allspice approximates the flavor if ras el hanout is unavailable.
2 ripe tomatoes (grated)
acidity and color
Purpose: Grated tomatoes add brightness that cuts the richness of the lamb and deepens the red-orange color of the broth.
Handling: Halve and grate cut-side against a box grater into the pot; discard the skin that stays in your hand.
Adaptation: Two tablespoons of double-concentrate tomato paste plus a splash of water is a reliable substitute when ripe tomatoes are unavailable.
1/2 cup cooked chickpeas
texture and substance
Purpose: Chickpeas add a creamy bite and make the soup more filling, which is especially practical during Ramadan when it must sustain the family for the evening.
Handling: Canned chickpeas should be rinsed and added with the frik; dried chickpeas should be soaked overnight and cooked separately before adding.
Adaptation: White beans or lentils can substitute, though they break down faster and will thicken the soup more.
1/4 cup chopped fresh cilantro and parsley
fresh finish
Purpose: The dual herb mixture stirred in off heat adds a grassy lift that balances the warm, earthy spices of the broth.
Handling: Chop together and stir in just before serving rather than during cooking to preserve their brightness.
Adaptation: Flat-leaf parsley alone works if cilantro is disliked; dried herbs are a poor substitute here since the fresh note is the point.
Technique notes
- Brown the lamb in batches and do not rush past this step; the fond (the browned bits) that forms on the pot bottom is deglazed by the tomatoes and is where the deepest flavor in the soup comes from.
- Keep the simmer at a steady, gentle bubble rather than a rolling boil once the frik is added; vigorous boiling breaks down the grain too fast and makes the texture gluey.
- Taste and adjust salt only after the frik has cooked for at least 20 minutes, as the grain absorbs salt from the broth and the perceived saltiness of the soup changes significantly as it reduces.
Ingredient swaps
- Gluten-free direction
- Replace frik with rinsed brown lentils or cooked rice; the soup will lack the smoky grain note but still works well with the lamb and spices.
- Budget swap
- Bone-in lamb neck or lamb ribs cost less than shoulder and release even more gelatin for a richer broth; just cook 15 minutes longer.
- Vegetarian direction
- Omit the lamb and use vegetable stock; double the chickpeas and add diced zucchini for body — the frik and spices carry the dish on their own.
Serve alongside
- crusty Algerian kesra flatbread for dipping
- simple radish and cucumber salad with lemon
- dates and dried apricots as a sweet counterpoint
- harissa on the side for extra heat
- hot mint tea
- laban (chilled salted yogurt drink)
- still water with lemon slices
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 3 days; the soup will thicken considerably as the frik continues to absorb liquid.
- Reheat on the stovetop over medium-low heat, stirring in hot water or stock a ladle at a time to reach desired consistency.
- Freeze the soup before adding the frik for best results; cooked frik becomes mushy after freezing and thawing.
Equipment
- large heavy-bottomed pot or Dutch oven (5-quart or larger)
- box grater for tomatoes
- ladle
- wooden spoon
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