Chorba frik (Burghul)
- Lamb meat (small pieces) or chicken (or both)
- Minced meat (optional)
- 1 onion (peeled
- finely chopped)
- Chilli (optional)
- 1 tsp black pepper
- Salt (to taste)
- ½ cup water
- Half branch of celery
- 3 fresh tomatoes
- 1 tsp concentrated tomato
- 1 ½ litres of water
- 1 soup ladle of burghul
- 1-2 whole chillies
Level of difficulty Average
Cooking time 50mins
Cost Average budget
1. In a pressure cooker, heat oil and add to it one chopped onion, paprika, ¼ teaspoon black pepper, salt, a pinch of chilli and half a cup of water.
2. Add your small bouquet (made of coriander and half branch celery).
*Add meat balls- (optional)
1. *Prepare approximately 150-200g of minced meat (depending on the chorba quantity).
2. Finely chop half an onion and add it to the saucepan.
3. To the saucepan, add 1 tablespoon of burghul, salt, pepper, some parsley and 1 small egg (only if the quantity of minced meat greater than 150g), otherwise do not add the egg.
4. From the mixture of meat, form small ball shapes and put them to cook with the meat (see above).
4. Add 3 fresh whole tomatoes to the pressure cooker. Leave the tomatoes to cook for a few minutes then take them out, blend them and pour it back into the sauce.
5. Add 1 tablespoon of concentrated tomato to the pressure cooker. Add 1 ½ litres or more of water, enough for the family.
6. Leave the ingredients to cook in the pressure cooker for 20 minutes until the meat is cooked through.
7. Then add 1 soup ladle of burghul and 1 or 2 small green unopened chillies.
8. Leave the above to cook until the burghul is tender.
Serve with lemon and chopped coriander. Bon appétit!
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