Chorba frik

[Ruks]

I know Pure-Algerian has put up some chorba reciepes - but i wanted to share a favourite of mine - it's from the Mourad Mozouz (Momo's) book - i've forgotten the title - i think LDNgirl knows the title of the book.

300g boneless lamb
150ml olive oil
1 large onion, finely chopped
6 tablespoon of finely chopped fresh coriander
1.5 liters of water
1 teaspoon of salt
1 teaspoon of white pepper
1 teaspoon of paprika
1 teaspoon of dried mint
150g crushed wheat/frik - bulgur wheat
1 teaspoon of concentrated tomatoe puree
2 lemons quartered

(i add cinnamon and cayenne pepper sometimes- adjust the spices to what you like)

1) slice the lamb into thin slices
2) heat the oil in a large saucepan, fry the onions with the meat for a few minutes
3) when golden, add half the coriander, spices, salt, dried mint. Stir for a minute or so. then add water and wheat.
4) stir, leave to cook for about an hour, with the lid on, and on low heat.
5) add remaining coriander, check seasoning and serve hot with the lemons.


enjoy!

[HOUDA-K]

Assalam Alaikoum habibatti,

Are you reffering to Momo Mazouz’s cookbook ?

Take care

[Ruks]

thats the one sis! have you got it? He doesn't give a recipe for warka pastry - he doesn't even say what you should use instead of it - but can you buy that stuff from the shops then? Do i need to go down edgeware road for it?

You take care too sweety.

[HOUDA-K]

Assalam Alaikoum Habibatti,

I don’t like recipe books, I prefer watching cookery programmes, my favourite is Choumicha’s on 2M {{Moroccan Satellite channel}}.

As for Edgeware Road, no idea, I don’t shop there unless I’m checking out any new Middle Eastern Abya’s