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 porsjoner
Cuisine: tunisian, north_african
Ingredients: 500 g lamb shoulder cut into 1-inch cubes; 3 ss olive oil; 1 stk. yellow onion finely chopped; 3 fedd garlic minced; 2 ss tomato paste; 1 ts harissa; 1 ts coriander powder; 0,5 ts caraway powder; 1 ts 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 ss fresh mint chopped; 2 ss fresh parsley chopped; 0,5 ts salt; 0,25 ts black pepper freshly ground; 6 stk. lemon wedge (valgfritt)

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 oppskrift av Forkin

Total tid: 1 t 40 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 429 kcal

Allergeninformasjon: kan inneholde selleri og gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

500 glamb shoulder, cut into 1-inch cubes
3 ssolive oil
1 stk.yellow onion, finely chopped
3 feddgarlic, minced
2 sstomato paste
1 tsharissa
1 tscoriander powder
0,5 tscaraway powder
1 tspaprika
1,5 lwater
150 gfrik (cracked green wheat), rinsed
200 gchickpea, canned, drained and rinsed
1 stk.celery stalk, diced
2 ssfresh mint, chopped
2 ssfresh parsley, chopped
0,5 tssalt
0,25 tsblack pepper, freshly ground

garnish

6 stk.lemon wedge(valgfritt)

Utstyr

ladle · large pot · knife · cutting board

Fremgangsmåte

Trinn for trinn

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Omtrent 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 5 min
6
Reduce the heat to low, cover, and simmer for 40 minutes to tenderize the lamb.
Omtrent 40 min
Kokkens tips: The lamb should be fork-tender after this simmering period.
7
Add the rinsed frik, chickpeas, and diced celery to the pot. Stir well.
Omtrent 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.
Omtrent 25 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.

Per porsjon

Næringsinnhold

56%Poengsum

Kalorier: 429,2kcal
Protein: 19,8g
Karbohydrater: 33,6g
Fett: 26,5g
Fiber: 8,5g
Sukker: 4,1g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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.