The Shorba Freekeh of Algeria

The Shorba Freekeh of Algeria

Corey Habbas

"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."
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Ingredients

3 h 30 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 835 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.
  2. Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.
  3. Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.
  4. Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.
  5. Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.

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Reviews

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Next time I will cook the hamburger separate and drain the grease. Not doing this led to it being a tad greasy. I will also add more spice. I made this for my Algerian boyfriend who was very exc...

This is an excellent dish. Although it takes a while to cook, the prep time is moderate. The flavors blend very nicely into a new combination that is not dominated by any one ingredient. I mod...

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