Baguettes (French bread)
There's no better aroma than baguettes baking in the oven. See our expert guide for achieving the perfect crispy crust on this classic French bread
Shorbat frik (Tunisian soup)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 garlic clovescrushed
- 1 tbsp ras el hanoutcrushed with a pestle and mortar
- 2 tbsp olive oil
- 1 small onionchopped
- 1 tsp paprika
- 2 pinches of cayenne pepper
- 85g tomato purée
- 500g lamb or chickencut into small pieces
- 60g freekeh
- 2 tbsp celerychopped
- 2 tbsp dried chickpeassoaked overnight
- 2 tbsp coriander leaveschopped
- ½ tsp dried mint
Nutrition: Per serving (using lamb)
- kcal405
- fat24.6g
- saturates9.3g
- carbs16.1glow
- sugars4.3g
- fibre5.7g
- protein26.8g
- salt0.4g
Method
step 1
Mix the garlic and ras el hanout. In a large pan, heat the oil over a medium heat. Gently fry the garlic and ras el hanout, onion, paprika, cayenne, tomato purée and some seasoning, and gently fry for 3-4 mins or until fragrant.
step 2
Add the lamb or chicken and continue to fry gently – if needed, add a little water to stop the meat sticking to the pan.
step 3
When the meat is golden, add the chickpeas and enough water to make a soup – about a litre should be right; you can always add more later on in the cooking process.
step 4
Add the freekeh and celery, and lower the heat to simmer for 50 mins-1 hr or until the meat and chickpeas are tender. Check and taste after 30 mins – you may need to add more water or seasoning. When almost ready, add coriander leaves and dried mint. Serve hot with your favourite fresh bread.
