Wasfetna

Freekeh soup

Freekeh soup with tender lamb pieces and parsley.

Freekeh soup — Lamb
Cooking time
2 hr 1 min
Hands-on time
16 min
Free time
1 hr 25 min
Difficulty
Easy
Cuisine
Levantine
Contains
Dairy, Gluten

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot — Freekeh swells a great deal — leave it room.
  • Strainer — The broth is strained once the lamb comes out.
  • Food thermometer

Method

  1. Wash the freekeh twice and remove any pebbles and floating husks.

    8 min
    You’ll know it’s ready when

    The water is clear and free of impurities.

    Tip: Freekeh contains small pebbles — washing is not optional.

  2. Cover the lamb with water, onion and cinnamon. Bring to a boil, skim, then cover and simmer until completely tender, about 75–85 minutes or longer if needed. Lift out the meat and strain the stock.

    1 hr 25 minYou can walk away
    You’ll know it’s ready when

    A fork enters easily and the fibers separate readily.

  3. Sauté the freekeh in ghee for two minutes until it releases its smoky aroma.

    4 min
    You’ll know it’s ready when

    The aroma has changed and grown stronger.

  4. Add the broth, spices and salt, and leave it on low heat until the freekeh swells. Extend cooking with additional hot stock if needed until the freekeh is tender.

    20 minYou can walk away
    You’ll know it’s ready when

    The grains have swelled and the soup has thickened.

  5. Return the lamb, taste it, sprinkle with parsley and serve hot.

    4 min
    You’ll know it’s ready when

    The texture is thick and the grains hold their shape.

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