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Freekeh Soup with Lamb

Yields4 ServingsPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

Freekeh itself is a common staple in Middle Eastern cuisine, especially in Palestine, Jordan, Egypt, Lebanon and Syria. Freekeh soup is great for those cold winter days. It's filling and flavorful, light and easy to prepare.

 1 cup (0.440 lbs.) of washed, soft freekeh
 5 cups (1.3 liter) meat stock
 1.1lbs chopped lamb
 1 large, roughly diced onion
 2 tbsp olive oil
 1 tsp salt
 1 tsp ground cardamom
 parsley for garnish

Heat the oil in a saucepan at a high heat, add the onion and cook until tender.


Add the freekeh to the hot oil, then add the meat.


After the meat is fried and browned, add the meat stock and leave until it comes to the boil.


Once it starts to boil, lower the heat, put the lid on and let it cook for an hour.


After the meat and freekeh are fully cooked and the soup has thickened, add salt and cardamom to taste.


Finally, add the parsley to enrich the taste and create a beautiful green color

Nutrition Facts

Servings 4