#Ramadan #Cooking #Algerian #Shorba
#Chorba


I don’t know about you but I literally can’t go through Ramadan without 1. Shourba and 2. Bourek!

I made this Shourba on the first day of Ramadan and made enough to last me and my husband a whole week. I’ve kept portions for the first two days in the fridge and put the rest in containers in the freezer to ensure it doesn’t go off.

To make this Algerian frik shourba you will need the following:

3 medium sized onions or two large onions.
2 courgettes.
1 carrot.
300 - 500 grams of lamb meat (depending on how much meat you like).
4 tbsp of olive oil.
1 tbsp of ghee.
2 tbsp of tomato purée
A handful of coriander and mint.
2 cans of tomato plum.
1 can of chickpeas.
2 tbsp of wheat (frik).
Minimum 4 cups of water - add as you go along according to your preferred consistency.

for the seasoning:

2 tbsp of salt.
2 tbsp of black pepper.
2 tbsp of cinnamon.
1 tbsp of harrisa (optional).
1 lemon (juice).