The Shorba Freekeh of Algeria

The Shorba Freekeh of Algeria

Corey Habbas 1

"This is a traditional soup recipe from my Algerian side of the family. Shorba is like a generic word for soup, but this recipe uses the roasted wheat called Freekeh, which gives this tomato and meat based soup a deep and original flavor. Like many traditional meditation style foods, it is always garnished with plenty of cilantro and fresh lemon juice."
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Ingredients

servings
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Original recipe yields 8 servings

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Directions

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  1. First begin by preparing the ingredients. Fill a coffee-grinder with Freekeh and grind it to a fine powder. Set aside.
  2. Then, place the onion, garlic, peppers, zucchini and tomatoes in a food processor and puree the mixture until fully liquefied. Set aside.
  3. Line a soup kettle with olive oil. Take the cubes meat and ground meat and put it in the soup kettle over medium heat. Add the salt. Stir occasionally, cooking the meat completely. (Takes about 25 minutes).
  4. Add the spices, bullion and vegetable puree, combining completely. Allow this to cook at least 35 minutes over a low-medium heat. Resit the urge to add water or tomato-paste too soon.
  5. Then add the tomato paste, and 2 1/2 liters of water. Allow soup to reach a simmer. Allow soup to simmer for at least an hour and a half.
  6. Then put 1/2 cup of powdered Freekeh into the soup. Allow this to cook for 30 minutes. Add the peas and butter.
  7. Take the cilantro and chop it coarsely.
  8. Turn the heat off of the soup and before serving, mix the cilantro into the soup.
  9. Serve hot, and squeeze lemon juice into the soup before eating.

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