Description
This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.
Ingredients
- 1 cup freekeh
- water to cover
- ¾ pound lamb meat, cut into 1 1/2-inch cubes
- 1 onion, grated
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- salt to taste
- 3 tablespoons vegetable oil
- 1 bunch fresh cilantro, finely chopped, divided
- 1 bunch fresh mint, finely chopped, divided
- 1 stalk celery
- ½ (14 ounce) can chickpeas, drained
- 1 tablespoon tomato paste
- 1 zucchini, diced
- 1 carrot, diced
- 3 medium ripe tomatoes
- 1 potato, diced
Instructions
- Place freekeh in a bowl and cover with cold water. Set aside.
- 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.
Prep Time: 35 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 8