Algeria is a country with an ancient and rich history, and its cuisine is no exception. Freekeh, also known as “green wheat” or “barley of the Nile,” was first cultivated by Egyptians centuries ago. This nutritious foodstuff helps people maintain their weight and provides them with all the necessary nutrients for optimal health. In this blog post we will explore how to prepare Algeria’s most popular dish: Shorba Freekeh!
The preparation of this hearty soup begins by soaking freekeh in water overnight to soften it before cooking it in boiling broth until it reaches a desired texture. Then one can add vegetables such as onions, tomatoes, celery, carrots, parsley and chilies to flavor the broth even
prep: 30 mins cook: 3 hrs total: 3 hrs 30 mins Servings: 8 Yield: 8 servings
2 teaspoons salt
1 bunch cilantro, coarsely chopped
2 cups green peas
1 Anaheim pepper, cut into chunks
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
½ teaspoon ground coriander
1 lemon, cut into wedges, or more to taste
2 onions, cut into chunks
2 large tomatoes, cut into chunks
2 tablespoons butter
1 (6 ounce) can tomato paste
1 pound lamb stew meat, cut into 1-inch cubes
½ cup finely ground freekeh
2 ½ quarts water
½ zucchini, cut into chunks
2 teaspoons ground cumin
3 cloves garlic
1 serrano pepper, cut into chunks
1 teaspoon paprika
¾ pound ground beef
¼ cup olive oil
1 teaspoon ground black pepper
2 cubes vegetable bouillon, or more to taste
Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.
Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.
Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.
Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.
Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.
Per Serving: 375 calories; protein 20.9g; carbohydrates 24.3g; fat 22.5g; cholesterol 62.2mg; sodium 835.2mg.