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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 so 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 feeling 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 even two hours after we all finished eating, telling her, “May be 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!
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 both texture and flavor and is 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.)
How Can I Buy and Prepare Freekeh?
So, where can you buy freekeh? It’s not an ingredient found in your average grocery store, but stores in your area that sell whole foods might have it on the shelves. Be sure to call or look up inventory at these establishments before going; otherwise, I might be sending you on a wild goose chase!
Of course, you can also buy freekeh online now. Just be sure it’s a reputable seller. Plenty of companies are solely dedicated to freekeh, so give them a search and read up on the different types before buying!
Once you’ve secured your freekeh, you should thoroughly prepare it before tossing it into this delicious Freekeh Soup. This entails washing the grain a few times, as dirt and other bits can sometimes find their way into the mix. After you rinse it, soak the Freekeh in warm water for 20 minutes, so it softens and speeds up the cooking time later.
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 you up to 2 months in the freezer; be sure to let it cool completely before transferring the soup to freezer-safe containers or bags. To reheat, simply add to a saucepan over medium heat.
The Homemade Freekeh Soup Recipe
In my household, where there’s homemade freekeh soup, there’s homemade lamb broth! My mouth-watering lamb broth recipe makes this soup, so I highly suggest you give it a try. It’s worth it! And that homemade broth combined with juicy lamb pieces fills the soup with added nutrition and minerals, deepening the flavor immensely! But if you don’t have the time to run and get the ingredients for homemade lamb broth, feel free to use what you have at hand.
Without further ado, here’s the recipe!
Add three tablespoons of olive oil, followed by the chopped onion, in a large pot over medium-high heat. Sauté this for 2 minutes, then add the mushrooms and mix in.
Stir in the cinnamon stick, ground cinnamon, black pepper, salt, and cardamom. Mix well and sauté for another 2 minutes.
Pour in the stock and bring to a boil, then lower the heat to medium. Add freekeh and let it simmer for at least 30 minutes.
Add the cooked lamb and simmer for an additional 15 minutes. Add the lemon juice and chopped parsley. Simmer for another 5 minutes, and you are done! Enjoy!
|1 ½ cups freekeh (washed and soaked for 3 minutes)|
|1 onion (chopped)|
|10 cups lamb stock (or any stock you have at hand!)|
|1 tablespoon cinnamon|
|1 cinnamon stick|
|½ teaspoon black pepper|
|1 teaspoon cardamom|
|1 tablespoon salt|
|4 cups shredded lamb|
|3 cups mushrooms dice (optional)|
|¼ cup fresh lemon juice|
|¼ cup chopped parsley|
|3 tablespoons olive oil|
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