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
- Serves: 4 persons
- 3garlic cloves, crushed
- 1tbsp ras el hanout, crushed with a pestle and mortar
- 2tbsp olive oil
- 1small onion, chopped
- 1tsp paprika
- 2pinches of cayenne pepper
- 85g tomato purée
- 500g lamb or chicken, cut into small pieces
- 60g freekeh
- 2tbsp celery, chopped
- 2tbsp dried chickpeas, soaked overnight
- 2tbsp coriander leaves, chopped
- ½tsp dried mint
Step 1Mix 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.
Step 2Add the lamb or chicken and continue to fry gently – if needed, add a little water to stop the meat sticking to the pan.
Step 3When 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.
Step 4Add 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.