Egyptian Freekeh SoupEgyptian
PlateMap recipe · #127

Egyptian Freekeh Soup

Whole green freekeh soaked, fried with onion in ghee and simmered in chicken stock with cardamom until tender and smoky, the grains still whole in a light broth. A Ramadan favorite in Egyptian homes.

65+ waiting: Plus 1 hour of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
easyDifficulty
Prep:
10 minutes
Cook:
55 minutes
Waiting:
1 hour (Soak the freekeh for about 1 hour.)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Saucepan or pot, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Rinsing and soaking

    1 hour and 5 minutes

    Rinse the freekeh several times, picking out any small stones, then soak it in water for 1 hour and drain it.

    Success cue

    Clean, slightly swollen grains.

  2. 02

    Stock

    5 minutesMedium heat

    Heat the chicken stock in a pot until it simmers.

    Success cue

    Small bubbles at the edge of the pot.

  3. 03

    Toasting

    8 minutesMedium heat

    Melt the ghee in another pot and fry the chopped onion for 5 minutes, then stir in the freekeh for 2 minutes.

    Success cue

    Soft onion and shiny, fragrant grains.

  4. 04

    Cooking

    45 minutesGentle simmer

    Add the hot chicken stock, the cardamom and salt and simmer for 40 to 45 minutes, stirring now and then, until the grains are tender but still whole.

    Success cue

    Tender, whole grains in a light, smoky broth.

    Watch out

    Stir now and then; freekeh sticks to the bottom as it cooks.

  5. 05

    Finishing

    1 minute

    Season with the black pepper and stir in the lemon juice before serving.

    Success cue

    Hot soup that smells smoky and fresh.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Toasting the freekeh in ghee before the stock goes in brings out its smoky taste.

  • • Freekeh often has small stones; check it on a plate before rinsing.
  • • Add more stock if you like it thinner.

Common mistakes

  • • Skipping the soak, so whole grains stay hard after cooking.
  • • Cooking it on high heat, so the freekeh sticks to the bottom.

Serving ideasServe hot with lemon wedges.

Potential allergens

Wheat / gluten, Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I use cracked freekeh?

Yes. Skip the soak and simmer it for 25 to 30 minutes; the soup turns thicker.

Is freekeh the same as bulgur?

No. Freekeh is wheat harvested green and roasted, so it tastes smoky; bulgur is parboiled ripe wheat.

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