Chorba Frik is a hearty Tunisian soup made by slow-simmering roasted green wheat with lamb in a tomato-based broth. The frik's smoky aroma gives the soup a character that sets it apart from ordinary grain soups. It holds a sturdy enough texture to be packed in a thermos and taken on a picnic.
Heat the olive oil in a pot and brown the onion and lamb chunks on every side.
Stir in the tomato paste and cumin and cook for 1 minute, then add the water and salt and bring to the boil.
Add the rinsed frik, cover and simmer over low heat until both the meat and grain are tender.
Ladle the soup into bowls and serve hot.
Rinse the frik a few times in cold water before adding it; unwashed frik can leave a dusty taste in the soup. Allergens: contains gluten (frik).
Adding a teaspoon of harissa gives the soup the sharp character typical of Tunisian cooking.
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