FISH SOUP WITH " Friga " BARLEY

Ingredients: (for 8 people - Cooking ) :

1 tea cup of CHORBA FRIC "Friga " - 500g of a variety of fish - 1 onion - 3 tbsp oil - 4 cloves of garlic - 100 g tomato paste - 2 dsp of paprika - 1 tbsp cumin - 1 lemon - salt.

Preparation:

Cook the chopped onion in the oil until it starts to go golden ; add the fish with the chopped garlic and tomato paste; Salt, pepper and cover with water. After 25mn of cooking time strain the soup through a very fine sieve; put it back in the pan and continue cooking over the heat; as soon as the liquid boils add the cumin and fric (allow one tea cup of " Friga " fric per 1 litre of liquid) ; leave to simmer ; the soup should not be too thick or too liquid; serve hot with the lemon squeezed in.

" Friga " MALTHOUTH WITH YOUNG GOAT

Ingredients: (for 6 people)

1 kg MALTHOUTH " Friga " - 1 kg of young goat meat - 200 g chick peas (soaked overnight) - 200g peas - 2 courgettes - 6 carrots - 3 potatoes - 1 to 2 onions (depending on size) - 1 cup of water - 4 green peppers - 1 tbsp paprika - 1 tbsp tomato paste - 1 tsp pepper - 1 tsp salt - 1 tsp cinnamon (optional).

Preparation:

Salt well and dampen the " Friga " MALTHOUTH, leave it in the top part of the couscoussier. Put the oil, meat, tomato paste, salt, paprika, onion, chick peas, in the couscoussier and cook for 5 minutes; add 2 litres water.

When the liquid comes to the boil put the " Friga " MALTHOUTH above the couscoussier and cook together (Melthouth with the steam, meat in the pot) ; 25 to 30min later add the vegetables having been peeled, washed and chopped. Allow as long as it takes for the vegetables to be cooked. Towards the end of the cooking time add the peppers ; ladle the liquid over the "Friga " MALTHOUTH (more sauce than you would do for the couscous).