| Prep: 15 mins | Cook: 1 hour 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 23g | 8g | 55g |
| sugars | fibre | protein | salt |
| 6g | 11g | 42g | 1.4g |
Why I Love Egyptian Lamb and Freekeh Soup
There’s something magical about a well-made Lamb and Freekeh Soup! With Egyptian origins, this recipe beautifully marries some of my favorite flavors together. While my culinary focus often skews towards flavors from the Pacific Northwest and Japan, I’ve always loved the idea of global exploration through food.
The Fire of Freekeh
Freekeh, a staple grain of the Middle-East, is the star of this dish. It brings an earthy, smoky essence that provides an unforgettable backdrop to the robust lamb. This grain is not commonly used in Japanese or Pacific Northwest cuisine, which makes it a delightful departure from my usual ingredient repertoire. The distinct aroma it exudes reminds me of the depth and complexity of flavor found in dishes prepared by Chef Yotam Ottolenghi.
The Comfort of Soup
The way Lamb and Freekeh Soup is stewed into a rich, comforting bowl of goodness reminds me of the comforting pull of my mother’s miso soup. The flavor, robust and layered, slowly unfurls with each simmering minute. The way each element in the recipe plays together… the lamb, the freekeh, and the bevvy of vegetables and spices… creates a heart-warming symphony that’s hard to resist. If you’re a fan of slow-cooked, savory dishes like Japanese Nikujaga, you’re sure to appreciate this concoction.
This soup bears a cozy familiarity with stews and soups from various traditions. Its hearty character makes it a wonderful companion to a range of flatbreads, especially the traditional Egyptian bread, Aish Baladi or even a simple crusty baguette. It’s also a wonderful prelude or accompaniment to grilled meats or seafood.
The exploration of Flavor
Where this Lamb and Freekeh Soup really shines is in its seamless balance of flavors. The sweet, nutty flavor of the freekeh perfectly complements the savory lamb, while the vegetables, lemon, and spices add depth and an enticing complexity. If, like me, you are drawn to the exploration of new flavors and culinary frontiers, you will find this traditional Egyptian recipe a delightful addition to your repertoire.
What You’ll Need
- 1 pound of freekeh, rinsed
- 2 tablespoons of olive oil
- 2 pounds of lamb, cut into 1-inch pieces
- 6 cups of chicken broth
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground turmeric
- 1/4 teaspoon of ground black pepper
- 1 tablespoon of lemon juice
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 tomatoes, chopped
- Fresh parsley, for garnish
- Salt to taste
Method
Step One
In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the lamb pieces. Cook until they turn brown on all sides, remember to stir occasionally to avoid burning. This should take approximately 10 minutes. Remove the lamb from the pot and set aside.
Step Two
In the same pot, add the chopped onion. Sauté until the onion begins to soften, this will take about 5 minutes. Then add the minced garlic, ground coriander, ground cumin, ground turmeric, and ground black pepper. Stir well to combine the seasonings with the onion and garlic. Cook for another 2 minutes.
Step Three
Return the lamb pieces to the pot, and add the chicken broth. Bring the mixture to a boil. Once the mixture is boiling, reduce the heat to low, cover the pot, and let it simmer. This should take about 1 hour, or until the lamb is tender.
Step Four
Add the rinsed freekeh to the pot, along with the chopped carrots, celery, bell pepper, zucchini, and tomatoes. Stir well to combine all the ingredients. Cover the pot and let it simmer for another 30 minutes, or until the freekeh is fully cooked and the vegetables are tender.
Step Five
Finally, add the lemon juice and salt to taste. Stir well to distribute the lemon juice and salt throughout the soup.
Step Six
Ladle the soup into bowls, and garnish with the fresh parsley. Your Lamb and Freekeh Soup is ready to be served. Enjoy!
