Freekeh soup

Freekeh soup

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Freekeh is a much-loved wholesome and traditional ingredient in Egypt and it is often used as a stuffing for quail, duck and chicken. Its nutty flavour also makes for a delicious and hearty soup.

Ingredients

Quantity Ingredient
125g freekeh
50g butter
1 onion, diced
6 spring onions, sliced
2 litres vegetable stock
pinch ground cinnamon
1 bay leaf
1/2 teaspoon ground allspice
25g peas
1/4 carrot, diced
1 tablespoon tomato paste
salt
freshly ground black pepper

Method

  1. Soak the freekeh in water for 1 to 2 hours.
  2. In a medium-sized pot, heat the butter and sauté the onion and spring onion over a medium heat until golden.
  3. Add the freekeh and stir for a few minutes. Pour in the stock and add the cinnamon, bay leaf, allspice and salt and pepper to taste, followed by the remaining vegetables and the tomato paste. Reduce the heat and simmer for 30 to 35 minutes until the vegetables and freekah are tender and the soup is cooked through.
  4. Taste for seasoning and serve.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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