the shorba freekeh of algeria

Ingredients

• Servings: 8
• 2 large tomatoes, cut into chunks
• 2 onions, cut into chunks
• 1 serrano pepper, cut into chunks
• 1 anaheim pepper, cut into chunks
• 1/2 zucchini, cut into chunks
• 3 cloves garlic
• 1/4 cup olive oil
• 1 pound lamb stew meat, cut into 1-inch cubes
• 3/4 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
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 1/2 quarts water
• 1 (6 ounce) can tomato paste
• 1/2 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

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


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