Best Lamb And Bulgur Soup Shorba Freek Recipes

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

Place freekeh in a bowl and cover with cold water. Set aside.
Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

LAMB AND BULGUR STEW WITH WHITE BEANS

Lamb and Bulgur Stew with White Beans image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 40m

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1/2 pound ground lamb
2/3 cup bulgur
3/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
2 teaspoons sweet paprika
1 can (28 ounces) diced plum tomatoes
2 cups water
1 can (14.5 ounces) gigante or cannellini beans, drained and rinsed
5 ounces baby spinach (about 5 cups)
3 1/2 ounces feta cheese (about 2/3 cup), plus more for garnish
1 tablespoon fresh oregano leaves, plus more for garnish

Steps:

Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.