The customary soup known as chorba frik is one of the staples of Algerian eating regimen. The principal fixing, frik, is a grain that is regularly utilized in numerous Algerian dishes. This old cereal, recognizable to the Mediterranean and Arabic nations, has a surprising green tone, and looks like the more famous bulgur. Chorba frik is a dish that is normally connected with the eastern pieces of the nation, however it very well may be found all through Algeria.
Since it is exceptionally nutritious, it is frequently served all alone. Different breads or a conventional Algerian flatbread, kesra, are typically served as an afterthought. The dish is commonly served on Ramadan, subsequent to breaking the quick.
Fixings
¾ lb sheep , cut into pieces
2 scallions
2 cloves garlic
1 bundle cilantro , slashed
1 stem celery , with leaves
3 tomatoes
½ cup chickpeas (doused for the time being)
1 teaspoon paprika (and additionally bean stew powder)
½ teaspoon cinnamon
1 teaspoon ground coriander
½ teaspoon ground ginger
1 tablespoon dried mint
2 tablespoons tomato glue
Salt
Pepper
1 cup freekeh , washed and depleted
3 tablespoons olive oil
8 cups water
Directions
In a tension cooker, brown the meat in olive oil.
Add the celery scallions, garlic, and tomatoes to meat. Add a portion of the cilantro leaves and tomato glue. Add the chickpeas, mix and sauté over low intensity covered for around 5 minutes, blending infrequently.
Add the flavors, salt, narrows leaf, mint and high temp water. Increment intensity to heat to the point of boiling, then, at that point, diminish intensity to medium.
Lock the tension cooker and cook on medium intensity for 60 minutes.
Open the strain cooker and actually look at how much fluid. Add a little bubbling water if important.
Add frik into the skillet and cook for 10 to 15 minutes over low to medium intensity, mixing consistently to keep it from adhering to the lower part of the pot.
Switch off the intensity and add remaining cilantro.