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
Ingredients
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.
Directions:
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.
From World's Kitchen 