Chorba frik (soupe Algérienne)

Chorba frik (soupe Algérienne)

Chorba frik Karimton

La chorba est une soupe traditionnelle d’Afrique du Nord. La chorba algérienne est la plus répandue et est préparée à base de frik (blé concassé). Il existe plusieurs variantes, on peut y ajouter soit du vermicelle soit des carottes et des pommes de terre. Elles ont toutes un point commun : elles sont épicées et généreusement parfumées avec de la coriandre. Certains ajoutent de la menthe mais je vous avouerai que je n’ai jamais testé.

C’est ma grande sœur qui m’a appris à faire la chorba.J’ai commencé il y a quelques années avec une version que je qualifierais de standard mais très bonne, puis au fur et à mesure,j’ai ajouté des ingrédients supplémentaires pour la rendre plus savoureuse. Je n’ai rien inventé, j’ai toujours copié ma sœur. Au fil du temps, je l’ai vue ajouter des légumes et aromates supplémentaires. Personnellement, je joue sur les épices pour apporter le maximum de saveurs.

Dans cette recette, je ne vous cache rien, vous allez découvrir tous les petits secrets pour réussir une chorba aux saveurs multiples qui raviveront votre palais.

Dans les mariages ou cérémonies, elle est généralement servie comme une entrée. A la maison, on ajoute souvent des pommes de terre et cela suffit pour un repas du soir.

Côté viande, c’est normalement du mouton ou de l’agneau. Pour ma part, c’est plutôt poulet et agneau. J’utilise des cuisses ou des pilons de poulet et de la poitrine ou de l’épaule d’agneau. Parfois, je n’hésite pas à mettre des morceaux de gigot pour avoir un peu plus de viande.

Pour les personnes intolérantes au gluten, il ne faut pas mettre de frik (c’est dommage 😥 ). Le frik c’est du blé vert ou de l’orge. On le fait griller et on recueille les grains qu’on laisse sécher au soleil puis on le moud jusqu’à obtenir l’équivalent d’un gros grain de semoule. Pour finir, il est tamisé pour ne conserver que les grains réguliers.

Il faut compter environ 20 minutes de préparation et 40 minutes de cuisson pour préparer la chorba.

Ustensiles nécessaires pour cette recette :
→ 1 cocotte-minute
→ 1 hachoir
→ 1 éplucheur Victorinox
→ 1 cuillère en bois
→ 1 bouilloire ou une grande casserole pour faire chauffer l’eau
Ingrédients pour 4 personnes environ :
→ 4 pilons de poulet
→ 4 morceaux d’épaule d’agneau
→ 3 tomates moyennes
→ 1 gros oignon
→ 1/2 courgette (facultatif)
→ 1 morceau de fenouil
→ 1 bouquet de coriandre fraîche
→ 2 CAS d’huile d’olive
→ 1 pincée de piment
→ 2 CAC de paprika
→ 3 CAC de coriandre moulue
→ 1 CAC de carvi moulue (c’est une plante proche du fenouil, de l’anis et de l’aneth)
→ 1/2 CAC de cumin moulu
→ 1/2 CAC de cannelle ou 1 bâton
→ 1 boîte de concentré de tomates (70gr)
→ 1/2 CAC de gingembre frais (à mettre à la fin)
→ 1,2 litre d’eau chaude
→ Sel
→ 85 gr de frik (blé concassé)
→ Une poignée de pois chiche (facultatif)

Étapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparez tous vos ingrédients.

Commencer par préparer les légumes :
Si vous ne possédez pas de bouilloire, remplir une casserole avec 1,7 litre d’eau et porter à ébullition. Dans le cas contraire, faites-le un peu plus tard. Réserver.
Éplucher les tomates (3) et l’oignon. Les couper en morceaux.

Chorba frik Karimton

Dans la cocotte, verser 2 CAS d’huile d’olive.
Mixer l’oignon puis les tomates et verser tout dans la cocotte. Faire en sorte de ne laisser aucun morceau. Ajouter un peu d’eau avant de mixer, cela facilite le mixage et permet d’obtenir une mixture très liquide.
Démarrer la cuisson à feu très doux.

Chorba frik Karimton

Éplucher la demi courgette, nettoyer le morceau de fenouil sous l’eau froide puis les couper en morceaux.
Mixer le fenouil frais et la demi courgette ensemble puis mixer les branches de coriandre fraîches. Faire en sorte de ne laisser aucun morceau.
Verser tous les ingrédients dans la cocotte.

Chorba frik KarimtonPréparer toutes les épices. Réserver.
Verser le concentré de tomate (70gr) puis mélanger.
Ajouter toutes les épices puis mélanger. Pour le moment, la consistance est très épaisse. Pas de panique c’est normal 😉 .

Chorba frik KarimtonAjouter tous les morceaux de viande dans la cocotte, mélanger et laisser cuire à feu doux pendant 5 minutes. Remuer de temps en temps.
Si vous avez une bouilloire, c’est maintenant qu’il faut faire chauffer l’eau (1,2 litre).

Chorba frik KarimtonVerser l’eau dans la cocotte. Si vous avez respecté les quantités, vous devez obtenir une sauce légère. Si vous trouvez qu’elle est trop épaisse, ne pas hésiter à ajouter un peu d’eau. Mélanger puis vérifier la consistance avant d’en ajouter de nouveau. il faut éviter d’en mettre trop sous peine d’avoir une soupe trop liquide.
Ajouter une cuillère à soupe, non bombée, de sel maintenant. J’en ajoute toujours un peu en fin de cuisson.

Chorba frik KarimtonAjouter le frik (85gr). Personnellement, je ne le fais pas car ma femme est intolérante au gluten (mais pas au fric 😉 ). J’attends la fin de la cuisson pour l’ajouter et continuer la cuisson pendant 15 minutes. Mélanger.

Chorba frik KarimtonFermer la cocote, augmenter le feu. Dès que la cocotte commence à siffler (une soupape relâche la vapeur dès que la pression absolue dépasse 1,8 bar), mettre le minuteur à 15 minutes. Une fois le temps passé, éteindre le feu.
Remettre le minuteur sur 15 minutes. Une fois le temps passé, relâcher la soupape pour laisser s’échapper les dernières vapeurs. En règle générale, il ne reste rien.

Chorba frik KarimtonServir chaud avec un morceau de poulet et d’agneau, parsemé de coriandre fraîche.

Chorba frik Karimton

Informations utiles :
→ Attention à la quantité de frik que vous mettez, il gonfle pendant la cuisson. Si vous en mettez trop, la chorba sera trop épaisse et immangeable.
→ Ajoutez un peu d’eau si vous trouvez que la sauce est trop épaisse. Allez-y avec parcimonie et laissez cuire de nouveau pendant quelques minutes à feu doux.
→ Vous pouvez acheter du frik ici : http://www.bahadourian.com/le-ble/ble-concasse-vert-frik–2027.html
→ Le frik se garde très bien au congélateur, il ne durcit pas. Par contre, je ne sais pas combien de temps. J’en ai depuis plus d’un an.
→ Si vous utilisez des tomates fraîches, le concentré de tomate n’est pas obligatoire. Je n’en mets que très rarement.
→ Il est très difficile de doser le sel, faites-le au fur et à mesure. Généralement, j’en mets au début de la cuisson puis j’en ajoute toujours un peu en fin de cuisson.
→ Si vous n’avez pas de coriandre fraîche, je serais tenté de dire que c’est la cata. Ne commencez jamais une chorba si vous n’avez pas de coriandre.
→ Idéalement, il faut un pain semoule avec la chorba. Prévoyez un pain entier par personne 😛 . La recette c’est pour bientôt.
→ Vous pouvez ajouter une poignée de pois chiche. Si c’est le cas, faites-le dès le début de la cuisson.
→ Vous pouvez conserver la soupe au frais pendant 48 heures. Elle sera meilleure le lendemain. Pour la réchauffer, ajoutez toujours un peu d’eau pour la délayer.
→ Si vous congelez une partie de la soupe, attendez qu’elle décongèle complètement (la vieille généralement) puis réchauffez-la à feu doux.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

214 réflexions sur « Chorba frik (soupe Algérienne) »

    1. Bonjour Eliane,

      La viande est importante car c’est elle, en plus des épices, qui apporte le goût à la sauce.
      Je n’ai jamais essayé sans viande, ce sera l’occasion de savoir.
      Mettre plus de frik, faut être prudent ça gonfle pas mal. Ajouter 5 à 10 grammes max.

      Merci.

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