Shorbat frik (Tunisian soup)

Shorbat frik (Tunisian soup)

This hearty meat, frik (freekeh) and stock soup is flavoured with ras el hanout and paprika – it's especially loved during the fasting month, and is served on almost all 29 nights of Ramadan
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Mix the garlic and ras el hanout. In a large pan, heat the oil over a medium heat. Gently fry the garlic and ras el hanout, onion, paprika, cayenne, tomato purée and some seasoning, and gently fry for 3-4 mins or until fragrant.
  2. Step 2

    Add the lamb or chicken and continue to fry gently – if needed, add a little water to stop the meat sticking to the pan.
  3. Step 3

    When the meat is golden, add the chickpeas and enough water to make a soup – about a litre should be right; you can always add more later on in the cooking process.
  4. Step 4

    Add the freekeh and celery, and lower the heat to simmer for 50 mins-1 hr or until the meat and chickpeas are tender. Check and taste after 30 mins – you may need to add more water or seasoning. When almost ready, add coriander leaves and dried mint. Serve hot with your favourite fresh bread.