Main CourseSoupDinner

Tunisian Chorba Frik

Name: Tunisian Chorba Frik
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6 portioner
Cuisine: tunisian, north_african
Ingredients: 500 g lamb shoulder cut into 1-inch cubes; 3 spsk. olive oil; 1 stk. yellow onion finely chopped; 3 fed garlic minced; 2 spsk. tomato paste; 1 tsk. harissa; 1 tsk. coriander powder; 0,5 tsk. caraway powder; 1 tsk. paprika; 1,5 l water; 150 g frik (cracked green wheat) rinsed; 200 g chickpea canned, drained and rinsed; 1 stk. celery stalk diced; 2 spsk. fresh mint chopped; 2 spsk. fresh parsley chopped; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 6 stk. lemon wedge (valgfrit)

This hearty Tunisian soup features tender lamb and green wheat (frik) simmered in a rich tomato broth with warming spices. It's a comforting and flavorful dish, perfect for a satisfying meal. The frik adds a unique texture and nutty flavor.

En original opskrift af Forkin

Tid i alt: 1 t. 40 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 429 kcal

Allergenoplysninger: kan indeholde selleri og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 glamb shoulder, cut into 1-inch cubes
3 spsk.olive oil
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
2 spsk.tomato paste
1 tsk.harissa
1 tsk.coriander powder
0,5 tsk.caraway powder
1 tsk.paprika
1,5 lwater
150 gfrik (cracked green wheat), rinsed
200 gchickpea, canned, drained and rinsed
1 stk.celery stalk, diced
2 spsk.fresh mint, chopped
2 spsk.fresh parsley, chopped
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

garnish

6 stk.lemon wedge(valgfrit)

Udstyr

ladle · large pot · knife · cutting board

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 2 min.
2
Add the lamb cubes and sear on all sides until browned, about 5-7 minutes. Remove the lamb from the pot and set aside.
Ca. 7 min.
Kokkens note: Browning the lamb adds depth of flavor to the soup.
3
Reduce the heat to medium, then add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes.
Ca. 5 min.
4
Stir in the minced garlic, tomato paste, harissa, coriander powder, caraway powder, and paprika. Cook for 2 minutes, stirring constantly, until fragrant.
Ca. 2 min.
Kokkens note: Cooking the tomato paste helps deepen its flavor.
5
Return the seared lamb to the pot. Pour in the water and bring the mixture to a boil.
Ca. 5 min.
6
Reduce the heat to low, cover, and simmer for 40 minutes to tenderize the lamb.
Ca. 40 min.
Kokkens note: The lamb should be fork-tender after this simmering period.
7
Add the rinsed frik, chickpeas, and diced celery to the pot. Stir well.
Ca. 2 min.
8
Continue to simmer, uncovered, for another 20-25 minutes, or until the frik is cooked through and the soup has thickened to your desired consistency.
Ca. 25 min.
Kokkens note: Stir occasionally to prevent the frik from sticking to the bottom of the pot.
9
Stir in the fresh mint, fresh parsley, salt, and black pepper. Taste and adjust seasoning as needed.
Ca. 2 min.
Kokkens note: Adding fresh herbs at the end preserves their vibrant flavor.
10
Ladle the chorba frik into bowls and serve hot, garnished with a lemon wedge if desired.

Pr. portion

Næringsindhold

56%Score

Kalorier: 429,2kcal
Protein: 19,8g
Kulhydrat: 33,6g
Fedt: 26,5g
Kostfibre: 8,5g
Sukker: 4,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover chorba frik in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if it has thickened too much.