The Shorba Freekeh of Algeria

Cinco de Mayo - Soup, Stew and Chili

This is a traditional soup recipe from my Algerian side of the family. Shorba is like a generic word for soup; this recipe uses the roasted wheat called freekeh which gives this tomato and meat based soup a deep and original flavor. Like many traditional Mediterranean-style foods it is garnished with plenty of cilantro and fresh lemon juice.

Brief

Prep 30 mins

Cook: 3hrs

Total: 3hrs30 mins

Servings: 8

Yield: 8 servings

The Shorba Freekeh of Algeria

Ingredients

2 large tomatoes

cut into chunks

2 onions

cut into chunks

1 serrano pepper

cut into chunks

1 Anaheim pepper

cut into chunks

½ zucchini

cut into chunks

3 cloves garlic

¼ cup olive oil

1 pound lamb stew meat

cut into 1-inch cubes

¾ pound ground beef

2 teaspoons salt

2 cubesvegetable bouillon

or more to taste

2 teaspoons ground cumin

1 teaspoon ground black pepper

1 teaspoon paprika

½ teaspoon ground coriander

¼ teaspoon ground turmeric

¼ teaspoon cayenne pepper

2 ½ quarts water

1 (6 ounce) can tomato paste

½ cup finely ground freekeh

2 cups green peas

2 tablespoons butter

1 bunch cilantro

coarsely chopped

1 lemon

cut into wedges

or more to taste

Ultimate Frozen Strawberry Margarita

Soup, Stew and Chili

Directions

Step 1

Blend tomatoes onions serrano pepper anaheim pepper zucchini and garlic together in a blender until vegetables are completely pureed.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

The Shorba Freekeh of Algeria

Servings Per Recipe:8

Calories: 375.2

% Daily Value *

Protein: 20.9g 42%

Carbohydrates: 24.3g 8%

Dietary Fiber: 6.2g 25%

Sugars: 5.7g

Fat: 22.5g 35%

Saturated Fat: 7.9g 40%

Cholesterol: 62.2mg 21%

Vitamin A Iu: 1753.5IU 35%

Niacin Equivalents: 8.3mg 64%

Vitamin B6: 0.5mg 29%

Vitamin C: 39.2mg 65%

Folate: 49.4mcg 12%

Calcium: 62.7mg 6%

Iron: 3.5mg 20%

Magnesium: 51.5mg 18%

Potassium: 724.6mg 20%

Sodium: 835.2mg 33%

Thiamin: 0.2mg 24%

Calories From Fat: 202.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.