Description
This is a traditional soup recipe from my Algerian side of the family. Shorba is like a generic word for soup; this recipe uses the roasted wheat called freekeh which gives this tomato and meat based soup a deep and original flavor. Like many traditional Mediterranean-style foods it is garnished with plenty of cilantro and fresh lemon juice.
Ingredients
- 2 large tomatoes, cut into chunks
- 2 onions, cut into chunks
- 1 serrano pepper, cut into chunks
- 1 Anaheim pepper, cut into chunks
- ½ zucchini, cut into chunks
- 3 cloves garlic
- ¼ cup olive oil
- 1 pound lamb stew meat, cut into 1-inch cubes
- ¾ pound ground beef
- 2 teaspoons salt
- 2 cubes vegetable bouillon, or more to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 2 ½ quarts water
- 1 (6 ounce) can tomato paste
- ½ cup finely ground freekeh
- 2 cups green peas
- 2 tablespoons butter
- 1 bunch cilantro, coarsely chopped
- 1 lemon, cut into wedges, or more to taste
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 8