Soups & Algerian Flavours

Soup has since the dawn of cookery been such an interesting meal. It is at the heart of all flavour, health and eating. Looking deeply into soups allows us to explore the history of food, the evolution of life and the creation of gastronomy! Yes that is true, check out the link at the end of this post.

Soups are delicious and really good, so maybe you would want to consider serving them even when Ramadan is over. So while here I am posting this delicious traditional Algerian soup of green wheat, chickpeas and tomatoes, known as Chorba Frik, there are so many other soup recipes posted in this website that are worth exploring and making at home, so make sure to check them out too.

This recipe is generously shared here by Radia Yousef, an Algerian doctor turned food blogger at “Rado Touille En Rond“, where she shares her Algerian recipes. If you are a french speaker, check out her blog for a selection of her recipes.


  • 2 tbsp vegetable oil
  • 1 big onion finely chopped
  • 200g lamb or beef cubed
  • 1 bunch of coriander finely chopped
  • 1/2 cup tinned chickpeas (or fresh, soaked overnight)
  • 400 g tinned pureed tomatoes (or fresh, skinned deseeded & chopped)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 tbsp paprika
  • 1 tbsp ground coriander
  • 1/8 cup of ‘frik’ (crushed green wheat)
  • lemon wedges to serve

Heat the oil in a deep pot, then sauté the onion and the meat on medium heat. add the chopped coriander, the chickpeas, salt, pepper, cinnamon, paprika and ground coriander, and mix well. Leave to simmer 4 to 5 minutes, stirring occasionally to make sure nothing sticks to the pan. Add the pureed tomatoes and 1/2 cup of water, and bring back to a boil.

Meanwhile, rinse the Frik (green wheat) in a colander then add it to the soup. Bring the soup back to a boil, and let it simmer, uncovered, for 5 minutes. Add around 4 cups of water, lower the heat and let the soup simmer, covered, around 1 hour. The soup is ready when it has thickened and the meat is cooked through.

Garnish with coriander, and serve hot with lemon wedges. Then enjoy or as the Algerians say:“Saha Ftourkoum”

Learn about the origins of soup and it’s historical contribution to the culinary world on this link.

Read & learn more about Algeria and its cuisine and culture on these links:

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