COOKING ALGERIA: Chorba Frik ๐Ÿ‡ฉ๐Ÿ‡ฟ

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COOKING ALGERIA: Chorba Frik ๐Ÿ‡ฉ๐Ÿ‡ฟ


Cooking authentic Chorba Frik (lamb, tomato & freekeh soup) โ€“ a staple in Algerian cuisine during Ramadan.
#algeria #cookingeverycountry #antichef #chorbafrik

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42 Comments

  1. Looks magnificent. I would like to incorporate more lamb into my repertoire. Same with veal. Chick peas are a fave and cilantro is always welcome in my food. Cannot wait to try this one. Will look for the green wheat in my local grocery store before moving on to specialty shops. You said goat meat and that got me thinking that would taste good in this recipe as well. Soup is a fave of mine all year long, doesnโ€™t have to be cold weather for me

  2. Not here to troll or anything but since there are people who might try the recipe I must speak up as an Algerian:
    This is not exactly the original recipe ๐Ÿ˜ข
    the freek/freeka has to be smoked and crushed into small pieces (0.1cm ) this is what gives the unique taste of Chorba.
    we don't use cilantro at all: we use fresh coriander.
    And in addition to the spices u used we put a special spice mixture call "rass al'hanout" ( I m sure u can find the recipe online)
    And lastly Chorba has to be chilly so we add one or 2 big fresh green chilli peppers

    I hope u ll make another video adding these things

  3. 4:46 I imagine one was meant to grill the lemonโ€ฆ ๐Ÿค—๐Ÿค—๐Ÿค—๐Ÿค—๐Ÿค—๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿซถ๐Ÿป๐Ÿซถ๐Ÿป๐Ÿ‡บ๐Ÿ‡ธ๐ŸŒธ

  4. ู‡ุงุฏูŠ ูˆู„ุงุช ุดุทูŠุทุญุฉ ู„ุญู… ุจู„ูุฑูŠูƒ ู‡ุงุฏูŠ ู‚ุงุน ู…ุงุดูŠ ุดุฑุจุฉ ูุฑูŠูƒ

  5. Hats off from an Algerian. I make Chorba for every dinner the month of Ramadan and I can't get tired of it somehow. So rich and healthy. There's another version of it with Angel hair instead of frika. Uses a lot of mint and alittle bit of chilli pepper.

  6. The Frik (freekeh) used in this video is a bad quality one. For the Algerian chorba you should used Green Frik.
    Traditionally, the ingredients are; Smen (ghee), Olive Oil, Oignons, Cubes of Lamb and Bones for the flavour, Fresh Coriander, Celeri with the leaves for more flavour, Diced Tomatoes, Grated Tomatoes, Tomato Paste, Coriander powder, Black Pepper, Salt, Paprika, and Water.
    No cinnamon, No Ras El Hanout, No Mint, TRADITIONALLY we don't use these ingredients for the Chorba Frik, although some do nowadays.
    I would also recommend to marinate your meat the night before in the onions, olive oil and spices, which will elevate the flavour of your Chorba (soup), and add the same spices when cooking. Also clean your Green Frik in water and let it soak 1 to 2 hours. By doing that, your Frik won't drink the liquid of your soup and won't dry the day after. Also, if you use canned Chickpeas, just add them 5 minutes before turning off your stove and if dried make sure to let them soak in water the night before and add them to the Chorba from the beginning for them to cook and soften. Oh yeah, you have to brown the meat with the onions in the beginning, add the tomatoes, water, celeri, cilantro, and the frik is only 15 min before turning off the stove, not from the beginning as seen in this video. Ramadan is really soon, I hope you will enjoy the recipe.
    Enjoy!!!

  7. There's a restaurant on West 33rd St in Manhattan where I used to eat lunch all the time that offers a choice of rice, wild rice, brown rice, quinoa or freekeh with your meal