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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:
1X
2X
3X
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
1
In a large pot over medium-high heat, heat the olive oil. Add the chopped onion and sauté for 2 minutes.
Stir in the diced mushrooms (if using) and sauté for another 2 minutes.
2
Add the cinnamon stick, ground cinnamon, black pepper, salt, and cardamom. Mix well.
Pour in the lamb stock and bring the mixture to a boil.
3
Reduce heat to medium and stir in the soaked freekeh. Let the soup simmer for about 30 minutes.
Add the shredded lamb to the pot and let it simmer for an additional 15 minutes.
4
Stir in the fresh lemon juice and chopped parsley, and let the soup simmer for another 5 minutes.
Check the seasoning and adjust if necessary. Serve hot and enjoy!