Tunisian · Soup
Frik Broth with Bone Marrow
Frik broth with bone marrow, chickpeas, carrots, and potatoes, in a broth flavored with celery and parsley, served with lemon.
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02
Method
- 01 The frik is cleaned, washed well, and then drained. The carrots and potatoes are peeled and cut into small pieces. The celery and parsley stems are cleaned and tied with kitchen string.
- 02 The cut beef shin bone is placed in a pot with the carrots, potatoes, soaked chickpeas, herb bundle, tomato paste, harissa, paprika, salt, and black pepper, then two liters of water are added.
- 03 The pot is placed on high heat. When boiling, the frik is added gradually while stirring.
- 04 The heat is reduced and the soup is cooked for at least two hours, stirring occasionally and adding water as needed to maintain the broth volume, until the frik is cooked and the soup is homogeneous.
- 05 The herb bundle is removed and the bone is taken out of the pot. The cooked marrow is extracted from the bone and added to the soup, making sure no bone fragments remain.
- 06 Butter and a little black pepper are added, and the salt is adjusted. The broth is served hot with lemon wedges on the side.
Notes
The term bone marrow refers to the bone marrow and not the brain. Beef shin bone with marrow replaces lamb and is treated as in the recipe for brik with bone marrow mentioned in the book.
Source: "Omek Sanafa" book by Mohamed Kouki, p. 38, 43, 44. The steps have been rephrased for clarity.