Soup Chorba Frik

In Tunisia, shorba is more than soup it’s the heartbeat of every table, especially during Ramadan. This hearty, hydrating bowl of frik, meat, and spices quenches hunger and thirst after fasting, uniting families in warmth and tradition. Simple yet soul-satisfying, shorba embodies Tunisian hospitality, turning everyday ingredients into moments of joy and renewal.

Ingredients:

454g meat or chicken, cut into small pieces

 3-4 tbs  Extra Virgin Olive Oil 2500 Years of Traditions

5-6 gloves garlic 

1/2 cup chickpeas drained

2 tbs ras el hanout spice

1/2 of a large or one small onion chopped 

1 tsp salt

 1/2 tsp black pepper

 1 tbsp paprika 

1/2 tsp cayenne 

1 cup frik (or ‘freekeh’, green wheat) 

1/2 cup celery chopped 

1/2 cup cilantro chopped 

150g tomato paste 

1 tsp dry mint 

Preparation:

Mash the garlic and ras el hanout together using a mortar and pestle. In a large soup pot over medium-high heat, add enough oil to cover the bottom. Sauté the garlic-spice mixture with chopped onion, salt, black pepper, paprika, cayenne, and tomato paste for 2-3 minutes until fragrant and well combined.

Add the meat or chicken pieces and sauté for another 2-3 minutes. If it starts sticking, splash in a little water. Pour in enough water to fill the pot about ¾ full (or to your desired soup volume), then bring to a boil.

Stir in the frik, chopped celery, cilantro, chickpeas, and dry mint. Reduce to a simmer and cook for 30-45 minutes, until the frik is tender and flavors have melded. Taste and adjust salt or water as needed.