Chorba Frick

Preparation:

Preparation: In an earthenware pan, brown the meat with the chopped onions, add salt, pepper and half of the bouquet of aromas, chopped. Separately, wash the bulghur under running water and leave it to soak for about 15 minutes in cold water. Then add the chickpeas, the peeled and chopped tomatoes, the preserve and the paprika to the other ingredients. Then transfer the bulghur with its soaking water into the pan, mix well and continue cooking over low heat for about 60 minutes. At the end of cooking, sprinkle with the bouquet of remaining chopped herbs and serve.