Chorba Frik ( Algerian Soup ) Good for Ramadan

Chorba Frik  or Firik ( Read as Shorba Freek)   is quite popular soup in Ramadan in Mediterranean  countries like Algeria,Tunisia and Morocco.

It is so easy to cook as well and tastes great along with its satiating fragrance of coriander and mint .

In my recipe I have used meat balls but you can add normal chicken and meat pieces too.
Preparation time : 15 minutes                                            Cooking time : 30 mins

Serves :2 -3


Tomato  4 medium size ,pureed ( 2 cups)

Onion-1  medium size, finely chopped or paste

Garlic -2 big clove finely chopped or paste

1 bunch of coriander leaves chopped

5-6 mint leaves

handful of chickpeas- soaked overnight.

(7-8) small meat balls made  from keema added with some herbs and spices of your choice.

Green chili -1 (medium hot) finely chopped

Salt -2 teaspoon

Pepper-1 teaspoon

Cumin powder-1 teaspoon

chili powder-1 teaspoon

1 bay leaf.

2 tablespoon Olive oil

Freek – 2 tablespoon ( It is blé of Wheat , can be substituted with Indian Dalia ,split wheat )

(You can even add Harisa to it, if you like very spicy,I prefer it medium hot.)

**Harisa is chili paste for my friends who donot know.



In a wok/pan  heat oil  and  add  bay leaf, chopped onion, garlic, chili and fry them for 3-4 minutes on medium flame.

Add the spices and fry for a minute.

 Add tomato puree  and Sauté for 2 minutes till you see oil separates from gravy.

Add now 5-6 cups of water and bring to a boil.

Now add meat balls, chopped coriander , mint , chickpeas and frik .

Cover the lid  and Cook it on low flame for 20 minutes .

Garnish with some fresh coriander on top and lemon juice before serving.

You can choose to make it thick or watery , as you prefer to have your soup. If you want it more thick add less water .We like it a bit more liquid.


Idli Manchurian

Preparation time: 15 minutes                               Cooking time : 15 minutes

Serves : 2


Left over idlis 7-8 ( cut into small pieces)

One big onion ( big pieces)

one green pepper medium( chopped big pieces)

one green chili (chopped,small pieces, more as per your taste)

5-6 cloves of cloves finely chopped

few shreds of ginger chopped

1 tablespoon of thick Soy sauce

1 tablespoon vinegar.

1 tablespoon of thai sweet chili sauce

1 tsp of thai hot chili sauce ( Preferably sriracha)

1/2 teaspoon chili powder

1/2  teaspoon pepper powder

1 teaspoon salt.

1 tablespoon ketchup.

Corn flour (2 tablespoon)

sesame seeds for garnishing.

Directions :

Add oil to the wok, once heated ,add ginger garlic and chili pieces first.Saute them.


Once,done add the onion pieces and saute them until they become a bit transparent.


Add the green pepper at end,since they cook faster and they should not be too soft, a bit crunchy taste better in curry.


Now,add soy sauce,salt ,pepper,chili powder, thai chili sauce and vinegar.

IMG_7028Add about 100 ml of water into the wok  and add one chopped garlic clove, let it come to a boil.

IMG_7030Take 2 tablespoon of cornflour, mix in 50 ml water , and add to the wok.


Stir the sauce until you see it become thick.

check the salt and spice level. You can add more as per your taste.

Now add a tablespoon of ketchup to give it a bit sweet taste.You can skip it as well if you don’t like sweet taste in your food.

Add the idli pieces to the sauce   toss, cover , put on low flame for 3-4 mins.

For garnishing add sesame seeds on top and eat it like a starter or maincourse.