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{Ramadan Special} - Guest Post: Shorba Frik from Umm Hamza of Halal Home Cooking

Thursday, July 17, 2014 10:25

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Salam and welcome to today’s post where Umm Hamza of Halal Home Cooking has bought in piping hot Algerian soup. I am really enjoying this diversity of this event. Umm is an English Muslimah….She learnt to master her cooking after her marriage….Her blog Halal Home Cooking focuses on Halal friendly world recipes and particularly recipes which are from her husbands home country Algeria. Do stop by at Halal Home Cooking to know more about Umm’s cooking and diverse recipes. Thank you Umm for taking out time and coming up with this scrumptious soup.

As-Salaamu Alaykum Wa Rahmatullah,

My family’s favourite type of Iftar (after the sunnah of dates and water) are soup and salad. Shorba Frik (Farik/Freekeh) also known as Jari, is a tomato and green wheat soup from the east of Algeria and is also popular in central Algeria, especially during Ramadan.The soup has a wonderful roasted nut / smoky flavour from the Freekah / green wheat. Harvested when yellow, young and full of moisture. It is specially processed by sun drying, burning the chaffs and lastly thrashed. It’s this thrashing or rubbing method how the grain got it’s name, from the Arabic word فريكة‎ farik meaning rubbed. It has low gi and low insulin response, is high in fibre and high in protein approx, 60 percent higher than rice.

Traditionally the soup contains lamb pieces but as the freekeh is such a good source of protein it’s not essential. If you want to use meat or prefer a meat flavour but don’t have time on your hands you can always add in leftovers from a roast, use soup bones or meat stock instead of vegetable / water. Should you wish to use fresh meat; brown meat pieces along with the onion and garlic and cook soup for at least 1 hour before adding the freekah. If blending, remove meat and all bones before doing so.

Lastly, you are free to use a combination of herbs to flavour the soup such as coriander, mint and parsley however, I prefer using only coriander / cilantro so the smoky flavour of the freek doesn’t get lost.

Shorba Frik

Taken and slightly adapted from Sweetpea & Jasmine

Serves: 4

INGREDIENTS:

1-2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 teaspoon paprika
salt and black pepper, to taste
2 tablespoon tomato purée with chilli * (double concentrated)
1 liter previously boiled water or vegetable stock
4 tablespoon freekeh (green wheat)
handful of coriander leaves
handful of chickpeas (pre-cooked or tinned), optional
lemon, cut into wedges

PREPARATION:

In a large stock pot, gently fry onion until translucent and soft.

Add garlic and fry for 2 minutes.

Add tomato purée cook for a further 2 minutes, stirring often. Add paprika, salt and black pepper, cook for 1 minute, again stirring often.

Add water, increase heat and bring to boil. Meanwhile, place freekeh in fine meshed sieve and rinse under cold water then add freekeh to pot. Cover and reduce heat to simmer. Cook for 30 minutes.

Carefully pour soup into blender, add herbs, cover and blend for 10 seconds. Return soup to pot. If using add chickpeas and cook for a few minutes.

Serve with lemon wedges on the side so that people can add a squeeze of lemon juice if desired.

You can find Umm @ Blog|Twitter|Pinterest.

NOTE: You can find updated list of entries till date @ Joy From Fasting To Feasting – VII.

Source: http://www.kitchenflavours.net/2014/07/ramadan-special-guest-post-shorba-frik_17.html

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