Freekeh Soup
Freekeh — young wheat harvested and roasted while still green — has been a Levantine staple for centuries, prized for its smoky character.
A warming Jordanian soup made with smoky green freekeh grain simmered in chicken broth — nutty, comforting and rich in flavour.
Ingredients
Method
Soften onion and carrot in butter.
Add freekeh and toast briefly, stirring, until fragrant.
Pour in stock and cumin, bringing to a boil, then reduce to a simmer.
Cook covered for 25-30 minutes until the freekeh is tender and the soup has thickened.
Toasting the freekeh briefly in butter before adding liquid deepens its natural smoky flavour.
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