The Shorba Freekeh of Algeria

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.

INGRIDIENT

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 cubes vegetable 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

DIRECTION

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.

NUTRITION FACT

Per Serving: 375 calories; protein 20.9g; carbohydrates 24.3g; fat 22.5g; cholesterol 62.2mg; sodium 835.2mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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