Chorba Frik Spiced Soup using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
62 min
Total time
65 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Easy
Embark on a culinary journey to North Africa with Chorba Frik, a deeply flavorful spiced soup! Tender lamb simmers with aromatic vegetables, infused with a symphony of warm spices like turmeric, ginger, and cinnamon. The addition of fine bulgur creates a satisfyingly hearty texture, while a bright splash of lemon juice and fresh coriander elevates this traditional soup to new heights. Comfort in a bowl, perfect for chilly evenings!
Ingredients
- 1 Onion
- 2 Carrots
- 1 Celery branch
- 2 Cloves of garlic
- 400 g Lamb meat
- 2 Tablespoon(s) Olive oil
- 1 Teaspoon(s) Turmeric
- 1 Teaspoon(s) Ginger
- 1 Teaspoon(s) Paprika
- 1 Teaspoon(s) Cinnamon powder
- 1 Teaspoon(s) Cayenne pepper
- 1 Sheet(s) Bay leaf
- 100 g Tomato puree
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 100 g Fine bulgur
- 1500 g Water
- 15 g Lemon juice
- 20 g Fresh coriander
Steps
Prepare the base
- Cut in four, and add 1 onion in the food processor bowl.
- Cut into small pieces, and add 2 carrots, 1 celery branch in the food processor bowl.
- Add 2 cloves of garlic in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 400 g of lamb meat, 2 tablespoon(s) of olive oil in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1.
Cooking
- Add 1 teaspoon(s) of turmeric, 1 teaspoon(s) of ginger, 1 teaspoon(s) of paprika, 1 teaspoon(s) of cinnamon powder, 1 teaspoon(s) of cayenne pepper, 1 sheet(s) of bay leaf, 100 g of tomato puree, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 100 g of fine bulgur, 1500 g of water in the food processor bowl.
- Mix manual: 30:00min / 100°C / Speed 1.
Finishing
- Remove the Bay Leaf.
- Add 15 g of lemon juice, 20 g of fresh coriander in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Serve Hot.
- Serve garnished with Lemon wedges.
