Recipe: Shorba freak step by step with pictures | Handy.Recipes

Shorba freak

Cooked shorba frites

Time to cook: 60 minutes

Total Servings: 6

Nutritional Value

Another dish straight from Algeria... Easy to prepare. This soup is hearty and flavorful... During Ramadan it is on the table of every Algerian family every day

Author of the recipe

Ingredients for shorba freak:


  • Ground meat - 300 g
  • Chicken egg - 1 pc
  • Tomato (large) - 1 pc
  • Red Onion (medium) - 1pc
  • Potatoes (large) - 1 pc
  • Zucchini (shallow) - 1 pc
  • Carrots (medium) - 1 pc
  • Garlic - 3 clove
  • Tomato paste - 1 tablespoon
  • Black pepper - 0.5 teaspoon
  • Cumin - 1 teaspoon
  • Salt
  • Sugar
  • Hot red pepper (I have harissa)
  • Sunflower oil (for frying) - 3 tablespoon
  • Buckwheat - 50 g
  • Cilantro

How to cook shorba freak step by step with photos


I'm getting ahead of myself. In the original, I used a groat called freak, which is young wheat roasted and shredded, but once I experimented with barley groats as well, no difference in taste. The difference is... fricassee cooks for 1-2 hours, and barley quickly, but foams and burns... so you have to watch out... Green in the teaspoon is garlic (I have a blank in the jars in the fridge)

Chop the vegetables with a coarse grater. In tomatoes the skin comes off well, we do not need it, just showed)))) You can grind with a blender, it's easier for me "with my grandfather's" method, less washing.))

In a saucepan, heat the oil and over high heat for about 3-4 minutes add the ingredients one by one (fry), I am guided by the smell... I smell roasted carrots, it's time to add zucchini, then potatoes, then onions and garlic together

Now add the tomato and let it stew for a while... In the meantime, in a bowl mix tomato paste, salt, sugar, black pepper, cumin, harissa (something burning not much), add water to the top, mash and pour into the pan with the vegetables, stew for 5 minutes... In the meantime, beat an egg to the stuffing, salt, pepper, stir and make meatballs (I have the size of a teaspoon). I took a picture of the fricassee and the yakka... The left is the fricassee, the right is the yak... Add 2-2,5 l of water to a pot, bring to the boil, collect buzz, add grits and meatballs, leave on low heat to simmer until the grits are ready

Here in this photo you can see the consistency of our soup... Cilantro is a must for sorba freak, you can add celery greens too, yum-yum. And olives and lemon are optional... Bon appetit, bon appetit, bon appetit!!!!

Nutritional Value:

Whole Dish:
Calories
1500.7 Calories
Protein
28.3 g
Fat
61.7 g
Carbohydrates
118.6 g
Per Serving:
Calories
250.1 Calories
Protein
4.7 g
Fat
10.3 g
Carbohydrates
19.8 g
100g:
Calories
117.2 Calories
Protein
2.2 g
Fat
4.8 g
Carbohydrates
9.3 g

Chicken Egg, Salt, Black Pepper, Cumin, Garlic, Tomato, Sugar, Red onion, Hot red pepper, Buckwheat, Cilantro, Sunflower Oil, Zucchini, Salty, Sour, Tomato Paste, Potato, Carrot, Oily, Broths and Soups, Hot Soups

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