Unearth the rich flavors of the Middle East with our Freekeh Soup, brimming with succulent lamb and hearty grains.
Type of Cuisine:
Middle Eastern
Prep Time: 10 minutes.
Cook Time: 50 minutes
How Many Servings?
6-8 servings
Table of Contents
Savor the Comfort of Freekeh Soup. When I was younger, my mom always had a pot of soup on the stove. The inviting aromas of tender meat and spices would waft through the house, warming the space and making it feel cozy. One of my favorite meals she made was a hearty, nutty soup full of lamb pieces and freekeh called Freekeh Soup. A broth as good as this one will leave you warm and satisfied! Just wait until you try this recipe.
I wasn’t the only one who couldn’t get enough of this Freekeh Soup. This was also one of my dad’s favorite soups; he would continue thanking my mom two hours after we all finished eating, telling her, “Maybe God blessed your hands to make it!” Ahh, what a sweet thing to say! Growing up, this Freekeh Soup recipe was a staple in my household. I’m happy to share it with you!
Ingredients for your lamb and Freekeh Soup
- Olive Oil: Olive oil adds a rich, fruity
- Onion, Chopped: Onions bring a savory and slightly sweet flavor to the soup, serving as a flavorful base for the other ingredients.
- Mushrooms, Diced (Optional): Mushrooms, if added, contribute an earthy and umami flavor, enhancing the overall depth of taste in the soup.
- Cinnamon Stick and Ground Cinnamon: Cinnamon imparts a warm and sweet-spicy flavor, adding a subtle hint of sweetness and depth to the soup.
- Black Pepper: Black pepper provides a mild heat and sharpness, balancing the flavors in the soup.
- Salt: Salt enhances the flavors, making all the other ingredients taste more pronounced.
- Cardamom: Cardamom adds a complex, citrusy, and slightly sweet flavor, elevating the soup’s overall taste profile.
- Lamb Stock (or Substitute with Chicken or Beef Stock): The stock, whether lamb, chicken, or beef, forms the flavorful base of the soup, imparting a rich, meaty taste.
- Freekeh, Washed, and Soaked for 20 Minutes: Freekeh offers a nutty, smoky, earthy flavor with a chewy texture, adding depth and heartiness to the soup.
- Shredded Cooked Lamb: Shredded cooked lamb provides a tender and savory taste, complementing the other ingredients in the soup.
- Fresh Lemon Juice: Fresh lemon juice offers a tangy and zesty citrus flavor, brightening the soup and enhancing its freshness.
- Chopped Parsley: Chopped parsley contributes a fresh and slightly peppery flavor, serving as a garnish to enhance the soup’s presentation and taste.
Preparing Your Lamb
For this recipe, you’ll need about 4 cups of shredded lamb. Start with:
- Start with approximately 3 to 3.5 pounds of lamb shoulder.
- Place the lamb shoulders in a large pot and add enough water to submerge the meat completely.
- Throw in aromatic spices like peppercorns, bay leaves, onions, and garlic.
- Bring the mixture to a boil, then simmer until the lamb is tender and easily shredded; this should produce around 10 cups of rich broth.
- Once cooked, remove the lamb, shred it, and set it aside for your soup.
- Strain the broth. If you are short of the 10 cups required, simply add water to make up the difference.
- This strained broth will be the lamb stock in your soup.
If you’re opting for chicken, the method remains broadly similar. Choose bone-in chicken parts to get the best flavors for your broth. Remember, the goal is to achieve around 10 cups of broth, so adjust water and ingredients accordingly.
What Exactly is Freekeh?
Now, I know you might be wondering what freekeh is. After all, it’s the key ingredient in this delectable dish, and many people are unfamiliar with it. Freekeh is similar to a wheat grain in texture and flavor, derived from green durum wheat. Its smoky, savory flavor also makes it a common ingredient found in many hearty stews, soups, and salads.
This ancient ingredient gained popularity in Middle Eastern and Mediterranean cuisines. Many meals still include this whole grain in Jordan, Lebanon, Syria, and Egypt. (Pro Tip: When you mix freekeh and cinnamon together, it’s a match made in heaven! Adding just a sprinkle of cardamom will tie it all together beautifully.)
Buy and Prepare Freekeh?
So, where can you buy freekeh? While it might not be common in your regular grocery store, Middle Eastern markets or online platforms like Amazon often stock it. Many health food stores or whole foods markets in your area might carry it, too. However, it’s a good idea to call or check their inventory online before heading there to ensure availability and save yourself a wild goose chase.
Once you have your freekeh in hand, make sure to prepare it properly before adding it to this delectable Freekeh Soup. This involves rinsing the grains thoroughly to remove impurities and then soaking them in warm water for about 20 minutes. This step not only cleans the freekeh but also softens it, reducing its cooking time later on.
Storage and Reheat Instructions
So, you’ve made a successful vat of homemade soup. Congratulations! You can enjoy this delicious concoction for up to 4 days if you store it in the refrigerator with a tight lid. It will last up to 2 months in the freezer; let it cool completely before transferring the soup to freezer-safe containers or bags. To reheat, simply add to a saucepan over medium heat.
Without further ado, here’s the recipe!
Preparation
Stir in the diced mushrooms (if using) and sauté for another 2 minutes.
Pour in the lamb stock and bring the mixture to a boil.
Add the shredded lamb to the pot and let it simmer for an additional 15 minutes.
Check the seasoning and adjust if necessary. Serve hot and enjoy!
This savory Freekeh Soup, steeped in traditions and brimming with nourishing ingredients, is sure to become a favorite. Delve into the aromatic world of freekeh and lamb, and be transported to culinary heaven.
Type of Cuisine:
Middle Eastern
Prep Time: 10 minutes.
Cook Time: 50 minutes
How Many Servings?
6-8 servings
Ingredients:
Adjust Servings
| 3 tablespoons olive oil | |
| 1 onion, chopped | |
| 3 cups mushrooms, diced (optional) | |
| 1 cinnamon stick | |
| 1 tablespoon ground cinnamon | |
| ½ teaspoon black pepper | |
| 1 tablespoon salt | |
| 1 teaspoon cardamom | |
| 10 cups lamb stock (or substitute with chicken or beef stock) | |
| 1 1/2 cups freekeh, washed and soaked for 5 minutes in warm water | |
| 4 cups shredded lamb | |
| 1/4 cup fresh lemon juice | |
| 1/4 cup chopped parsley |
Preparation
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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