This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

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Recipe Summary

prep:
35 mins
cook:
50 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place freekeh in a bowl and cover with cold water. Set aside.

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  • Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.

  • Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.

  • Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts

277 calories; protein 13g; carbohydrates 33.5g; fat 11.1g; cholesterol 24.1mg; sodium 148.3mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/17/2019
It turned out great I changed it up a little as I was making enough for 20 people. I used beef instead of lamb and doubled it. I double the spices and grated the marrow instead of chipping it. I also reduced the amount of frik. Overall it turned out excellent and the guests loved it. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2018
Classic recipe and nice result. Very healthy and easy to do. You can add parsley. Read More
Rating: 5 stars
05/17/2019
It turned out great I changed it up a little as I was making enough for 20 people. I used beef instead of lamb and doubled it. I double the spices and grated the marrow instead of chipping it. I also reduced the amount of frik. Overall it turned out excellent and the guests loved it. Read More
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