Chorba Frik (Algerian Green Wheat Soup)

No Algerian Ramadan table is complete without a steaming bowl of chorba, and the frik version — made with crushed green wheat — is the most beloved of all. The wheat is harvested young and fire-toasted, which gives it a smoky, nutty character that plain barley cannot match. It is the first thing many Algerians eat when the fast ends at sunset, and families argue gently about whether lamb or chicken makes the better pot.

A bowlful of golden Ramadan warmth

The broth is bright with tomato and herbs, the lamb silky and tender, and the frik adds a pleasant chew that thickens the soup as it cooks. A squeeze of lemon and a handful of cilantro wake up every spoonful. It is light enough to open a fast yet sturdy enough to satisfy, and it tastes even better the next day. Serve it with dates on the side, the way it appears on every iftar table.

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