Freekeh soup

Moushira Abdel-Malek, Tuesday 3 Nov 2020

Freekeh soup
Freekeh soup

Serves 6



1.25 cups freekeh ( washed, soaked, drained)

1 medium onion (finely chopped)

1 cup plain whole milk yoghurt

7-8 cups chicken or pigeon stock

1 tsp cornstarch 

1 large sachet cream of chicken powder (optional)

2 tbsp vegetable oil

2 tbsp butter or ghee

Salt (to taste) + pepper + 7 spices



Wash freekeh well under running tap water; until water is clear.  Soak in a large bowl with hot or boiled water; for half an hour.  Wash again under running tap water.  Drain well.  In a large cooking pot; add oil and butter.  When heated; stir in onion until yellowish and translucent.  Add seasoning and stir until fragrant.  Add freekeh.  Stir until completely dried and a swooshing sound is heard.  Add stock, then mix yoghurt with a cup of plain water and stir in the powdered soup.  Add to stock and freekeh mixture.  Bring to a boil.  Taste for salt.  Cover and simmer to cook over very low heat.  When cooked, remove away from heat and serve.  



*A version of this article appears in print in the 5 November, 2020 edition of Al-Ahram Weekly

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