Chorba frik (Algerian lamb and freekeh soup)

Authentic Algerian Chorba Frik Recipe for Ramadan and Special Occasions

Chorba Frik, or Jari Frik (شربة فريك), is one of Algeria’s most iconic soups, cherished during Ramadan and other family celebrations.

Served steaming hot, it brings warmth, comfort, and a true sense of tradition to the table.

Its defining ingredient is frik, a young green wheat that’s roasted, crushed, and naturally rich in nutrients.

This grain gives the soup its hearty texture and distinct taste, making it both filling and wholesome.

Chorba Frik is incredibly adaptable: it can be prepared with lamb for depth, beef for richness, chicken for lightness, or even meatballs for variety.

Some families combine different meats, while others prefer a simple vegetarian version that still captures its essence.

The word chorba itself traces back to Persian origins and spread widely during the Ottoman era, evolving into countless variations across North Africa and the Middle East.

In Algeria, however, Chorba Frik remains the undisputed favorite.

Ingredients for Authentic Chorba Frik

To prepare a rich and flavorful Chorba Frik, you’ll need the following ingredients:

• Chicken or red meat – your choice depending on the flavor you prefer.
• 1 onion – finely chopped to create the base of the soup.
• 3 tablespoons extra virgin olive oil – for sautéing and added richness.
• 1½ tablespoons tomato paste – diluted with a little water for depth of flavor.
• A generous handful of chickpeas – soaked overnight to soften.
• 1 bunch of fresh coriander – chopped for freshness and aroma.
• 1 small celery stalk – finely chopped to enhance flavor.
• 1 glass (about 80 g) of cracked green wheat (frik) – the key ingredient.
• 1 teaspoon salt – or to taste.
• 1 teaspoon ground coriander – for a warm, earthy note.
• ½ teaspoon black pepper – freshly ground for best taste.

What Is Frik, or freekeh?

Frik is an ancient cereal grain, a variety of green durum wheat.

According to legend, it was discovered by accident after a fire swept through the fields.

In an effort to salvage the harvest, farmers sifted through the burnt stalks and found the grains still intact. From this event, frik was born.

Frik is essentially durum wheat that is harvested before it fully matures—hence the name “green wheat.”

The grains are then lightly roasted to halt germination and left to dry in the sun, giving them their characteristic smoky flavor.

I always buy frik in Algeria for making chorba, and it should not be confused with bulgur, which is processed differently.

For the best quality, I usually source it from Sétif, Constantine, or Skikda, regions in eastern Algeria renowned for their wheat production.

Good merchants often sell finely sifted frik, along with its by-product flour known as nebgha, which is included with each purchase.

Why and How to Use Nebgha from Frik

The texture of jari frik (chorba frik) can vary depending on how it’s prepared.

• If you prefer a lighter, more liquid soup, add just a small amount of nebgha (the fine flour separated from frik).
• If you want a creamier, thicker consistency, add a little more. Nebgha acts much like cornstarch, helping to thicken the broth naturally.

That’s why nebgha is always sold and measured separately, rather than being mixed directly with the frik grains.

It gives cooks control over the final texture of their soup.

Difference Between Chorba Frik and Jari Constantinois

I usually prepare Chorba Frik at least once a week, and during Ramadan, it’s on the table every single day.

One of these variations is Jari Frik Constantinois (جاري بالفريك), which differs slightly from the Chorba Frik I’ve shared here.

In Jari Constantinois, the soup is made much lighter with thinner consistency: it contains only meat and frik, with no chickpeas added.

In fact, djari or jari is simply the name given to Chorba Frik in Algeria’s eastern regions such as Constantine, Annaba, Souq Ahras, and many others.

The preparation is also unique. Before adding the frik, the meat is removed and the broth is strained. The solids collected are then pureed before everything is returned to the pot. The meat, frik, and nebgha (frik flour) are added back in, and the soup is simmered until perfectly cooked.

The result is a smooth, delicate, and flavorful soup—best enjoyed with freshly baked khobz dar (homemade Algerian bread).

I don’t have frik, how to cook this chorba ?

Great question! If you don’t have frik (cracked green wheat), you can still enjoy a delicious variation of this soup.

The most common substitute in Algerian kitchens is vermicelli, which makes the dish lighter but equally comforting : Chicken tomato vermicelli Chorba

The result is a lighter, smooth soup with delicate noodles, perfect for breaking the fast or serving as a cozy starter.