Tantalize your taste buds with a culinary journey to the vibrant lands of the Middle East with our delectable Lamb and Bulgur Soup (Shorbat Freekeh). This hearty and flavorful dish, also known as Freekeh Soup, is a symphony of textures and flavors that will warm your soul and leave you craving for more. Dive into the rich broth infused with succulent lamb, tender bulgur wheat, and a medley of aromatic spices. Discover variations of this classic soup, including a delightful vegetarian version that showcases the versatility of this dish. Whichever way you choose to prepare it, this Lamb and Bulgur Soup promises an unforgettable culinary experience.
Here are our top 3 tried and tested recipes!
CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)
This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.
Provided by salima1962
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Place freekeh in a bowl and cover with cold water. Set aside.
- Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
- Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
- Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.
Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g
LAMB AND BULGUR SOUP (SHORBA FREEK)
This tasty soup begins with lamb shoulder, cinnamon, onions, garlic and chickpeas. Finished with tomatoes, bulgur and some fresh parsley and mint. Wonderful on cool nights!!
Provided by Maryam
Categories Vegetable Soup
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a stock pot over medium-high heat. Add the lamb, onion, garlic, and cinnamon. Season lightly with salt and pepper. Cook stirring frequently, until meat is browned and onions are almost tender. Pour in water and garbanzo beans, and bring to a boil.
- Simmer over low heat for 45 minutes to an hour, skimming the scum from the top occasionally. Meanwhile, pour the tomatoes into a blender or food processor, and puree until smooth.
- When the meat is tender, remove the pieces with a slotted spoon. Remove the fat and bones from the meat, and return it to the pot. Discard the fat and bones. Remove cinnamon sticks. Add the tomato puree and bulgur wheat. Simmer for about 10 minutes, or until the bulgur is puffed and tender.
- Transfer to a soup tureen, and garnish with parsley and mint before serving.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 18.6 g, Cholesterol 28.8 mg, Fat 9 g, Fiber 4.4 g, Protein 10.7 g, SaturatedFat 3 g, Sodium 238.3 mg, Sugar 2.2 g
CHORBA SOUP WITH LAMB
Provided by Florence Fabricant
Categories project, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy saucepan. Season lamb with salt and pepper, and add to pan. Saute over medium-high heat, stirring, until it has browned.
- Mix 1/2 cup of the tomato puree with 1/2 cup water, and add it to the pan along with 3 tablespoons of the harissa. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree. Stir in 3 cups water. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
- Add another 3 cups water, and bring to a boil. Slowly add the barley, millet or orzo in a thin stream, stirring. Cook about 10 minutes. Taste for seasoning, adding more salt and harissa if desired. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 560 milligrams, Sugar 6 grams
Tips:
- To save time, use pre-cooked lamb or beef. You can also use leftover lamb or beef from a previous meal.
- If you don't have bulgur, you can use rice or barley instead.
- Add more or less vegetables to your soup depending on your preference.
- Season the soup to taste with salt, pepper, and other spices.
- Serve the soup hot with a side of bread or rice.
Conclusion:
Lamb and bulgur soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover lamb or beef. The soup is easy to make and can be tailored to your own taste. So next time you're looking for a delicious and satisfying soup, give lamb and bulgur soup a try.
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