A pot of lamb soup can taste flat, heavy, or unforgettable, and the difference often comes down to seasoning. Lamb has a deep, savory character that welcomes bold spices, bright herbs, slow cooking, and gentle acidity. That is why cooks across North Africa, the Caucasus, Ireland, Mexico, the Middle East, and beyond have built beloved soups and stews around it.

A good pot of chorba frik tastes like comfort with a little history in every spoonful. This Algerian soup is warm, tomato-rich, lightly spiced, and thickened with frik, a cracked green wheat that gives the broth a nutty depth.