Chorba Frik

If using dried chickpeas, soak them the night before; for this recipe you'll need 150 g already cooked chickpeas. Rinse the freekeh in a sieve and let it drain.

Heat the olive oil in a large pot, add the lamb and sear for 5–7 minutes until the pieces are browned. Add the finely chopped onion, garlic and celery and cook for another 5 minutes over medium heat.

Add the grated tomatoes, tomato paste, paprika, ground coriander seeds, ground cinnamon, ground ginger, dried mint, salt, black pepper and bay leaf. Stir and simmer for 5 minutes, until the vegetables have softened.

Pour in the water, add the chickpeas, bring to a boil, cover the pot and simmer over low heat for 60 minutes, until the lamb is tender.

Remove the bay leaf, stir in the rinsed freekeh and cook the chorba for another 12–15 minutes over low heat, stirring often so the grain doesn't stick to the bottom.

Finely chop the cilantro, add half of it to the pot near the end of cooking, and sprinkle the rest over the finished chorba. Taste and add more salt or black pepper if needed.

Remove the pot from the heat, cover and let the chorba rest for 5 minutes; serve hot.