This is absolutely my favourite Algerian dish (good thing to as we eat this for virtually every day for a month each year).
Chorba Frik served with Borek is commonly eaten during Ramadan after breaking the fast with three dates and fermented milk but i can eat this frequently all year round! Normally Chorba contains diced Lamb but considering Lyes’s cholesterol i like to omit it.
Frik is known as crushed wheat or Green wheat and can be hard to find if you dont have access to an Algerian butcher/shop. Some branches of Tesco’s sell it (East End Crushed Wheat) , i believe it’s in the Indian/Ethnic section. Another less known ingredient is the Feuilles de brick but this can be found at Waitrose and Ocado.
There are so many different family recipes for both Chorba and Borek and dare i say it most are so bland you may as well chuck some chickpeas in some hot water. These recipes are what i like from Chorba & Borek and therefore may not be completely authentic.
Ingredients (makes 6)
250g Mince Beef
1 Onion, chopped
Pinch of Cinnamon
1 – 2 Eggs, beaten (optional)
1 Handful Parsley, finely chopped
Feuille de brik pastry
3 – 6 Laughing Cow/Dairylea cheese wedges (optional)
Vegetable oil for frying
Gently saute the onion for around 5 mins till soft. Add the mince meat and brown. Add a pinch of cinnamon, salt and pepper and the chopped Parsley and stir well. On a gentle heat add the egg taking care not to let it scramble.
Let this mixture cool else the pastry will disintegrate.
Place 2 – 3 tbs of the beef mixture about 1.5 inches from the bottom of the feuille de brik leaving approx an inch either side, cut the cheese in half and lay across the mixture. Pull the brik up from the bottom, fold the sides to the centre of section and continue to roll. Place the Boreks (fold side down) in a frying pan with Vegetable oil and fry on both sides until golden.
Pat with kitchen Paper to remove excess oil and squeeze some lemon juice.
4 Cloves Garlic, crushed
1 pinch Cayenne Pepper
1 tsp Paprika
1 litre Vegetable Stock
4 tbs Frik (crushed wheat)
3 -4 tbs Tomato Puree
Handful of Parsley and Handful Coriander, finely chopped
4 sprigs of Mint, leaves chopped
1/2 tin Chickpeas
Gently fry the onion until soft. Add the Garlic cook for another 2 mins then add the Cayenne and Paprika and cook for another min.
Add the tomato puree and stock and bring to the boil, add the Frik and simmer covered for 30 mins until Frik is soft. (I like to then wizz with a blender) Add the chickpeas and herbs and cook for a few mins until chickpeas are heated.
Squeeze in the lemon and serve with the Borek…… Bliss.