Chorba Frik with OLYFO Gold Extra Virgin Olive Oil

Chorba frik is Tunisia’s cold-weather soup: lamb, grated tomato, tabil and green cracked wheat, simmered until the pot thickens and the kitchen smells of caraway. It is a slow, forgiving dish, and it gives OLYFO Gold Extra Virgin Olive Oil two jobs — one at the start, in the pot, and one at the end, raw over each bowl, where the peppery finish stays intact.

Serves 4. Preparation 15 minutes. Cooking 1 hour.

Ingredients

• 3 tablespoons OLYFO Gold Extra Virgin Olive Oil, plus 1 tablespoon to finish
• 400 g lamb shoulder, cut into small cubes
• 1 onion, finely chopped
• 2 ripe tomatoes, grated
• 1 tablespoon tomato purée
• 1 teaspoon harissa paste from Poppa Peppa
• 1 teaspoon tabil (Tunisian coriander and caraway blend)
• 150 g freekeh (green cracked wheat), rinsed
• 1.5 litres water or light stock
• Salt and black pepper
• 2 tablespoons chopped flat-leaf parsley
• 1 lemon, cut into wedges

Preparation

1. Warm 3 tablespoons of OLYFO Gold Extra Virgin Olive Oil in a heavy pot over medium heat. Add the lamb and brown it on all sides, about 5 minutes.
2. Add the onion and cook until soft, about 5 minutes. Stir in the tabil and a good grind of black pepper.
3. Stir in the grated tomatoes, the tomato purée and the harissa paste from Poppa Peppa. Cook for 3 to 4 minutes, until the mixture darkens.
4. Add the rinsed freekeh and stir to coat it. Pour in the water or light stock, season with salt, and bring to the boil.
5. Lower the heat, cover, and simmer for 45 minutes, stirring from time to time, until the freekeh is tender and the soup has thickened. Add a little hot water if it becomes too thick.
6. Taste and adjust the salt. Ladle into bowls, scatter over the parsley, and finish each bowl with the remaining tablespoon of OLYFO Gold Extra Virgin Olive Oil, added raw off the heat. Serve with lemon wedges.