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Freekeh Soup - a fantastic recipe that was enjoyed by all.
It's not an overly complicated recipe but the work involved was worth it!!
I love the fact that ordinary ingredients that we use each day are used in this type of cooking but it is the exotic spices that are added that just bring out the magic that makes these dishes so well received!
Cooking with the Freekeh was marvelous. A simple ingredient but added so much to the final product.
Its
consistency reminded me of barley which I love!! It was a perfect
recipe and has inspired me to try more of the recipes in the Jerusalem
cookbook.
Spicy Freekeh Soup with Meatballs. (Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi)
Meatballs
400g ground beef, lamb, or a combination of both (I did the combination of both and used ½ pound of each)
1 small onion finely diced
2 TBSP finely chopped flat-leafed parsley
½ tsp Allspice
¼ tsp Cinnamon
3 TBSP All Purpose Flour
2 TBSP olive oil
Salt and Pepper
Soup
2 TBSP olive oil
1 large onion chopped
3 cloves garlic crushed
2 carrots peeled and cut into 1 cm cubes
2 celery stalks cut into 1 cm cubes
3 large tomatoes chopped
2 ½ TBSP Tomato Paste
1 TBSP Baharat Spice ( I was told at Jasmine Halal that 7 spice is the same thing as Baharat)
1 TBSP Ground Coriander
1 Cinnamon Stick
1 TBSP Sugar
1 Cup Freekeh
2 Cups Beef Stock
2 Cups Chicken Stock
3 ¼ cups hot water
Cilantro chopped
Lemon cut into wedges to serve with the soup
Mix meat, onion, parsley and spices and form into ping pong sized balls and roll them in flour. You will get around 15. Heat the olive oil and fry the meatballs in a large Dutch oven until golden brown on all sides. Set aside.
Wipe out the pot and add the olive oil for the soup. Over medium heat fry the onions and garlic for 5 minutes. Stir in carrots and celery and cook for another 2 minutes. Add tomatoes, tomato paste, spices, sugar, 2 tsp salt and ½ tsp pepper. Stir in Freekeh. Cook for 2-3 minutes. Add stocks, hot water and meatballs and bring to a boil. Lower the heat simmering gently for 35-45 minutes, stirring occasionally.
Ladle the hot soup into serving bowls and sprinkle with cilantro and serve with a wedge of lemon.
It's not an overly complicated recipe but the work involved was worth it!!
I love the fact that ordinary ingredients that we use each day are used in this type of cooking but it is the exotic spices that are added that just bring out the magic that makes these dishes so well received!
Cooking with the Freekeh was marvelous. A simple ingredient but added so much to the final product.
Spicy Freekeh Soup with Meatballs. (Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi)
Meatballs
400g ground beef, lamb, or a combination of both (I did the combination of both and used ½ pound of each)
1 small onion finely diced
2 TBSP finely chopped flat-leafed parsley
½ tsp Allspice
¼ tsp Cinnamon
3 TBSP All Purpose Flour
2 TBSP olive oil
Salt and Pepper
2 TBSP olive oil
1 large onion chopped
3 cloves garlic crushed
2 carrots peeled and cut into 1 cm cubes
2 celery stalks cut into 1 cm cubes
3 large tomatoes chopped
2 ½ TBSP Tomato Paste
1 TBSP Baharat Spice ( I was told at Jasmine Halal that 7 spice is the same thing as Baharat)
1 TBSP Ground Coriander
1 Cinnamon Stick
1 TBSP Sugar
1 Cup Freekeh
2 Cups Beef Stock
2 Cups Chicken Stock
3 ¼ cups hot water
Cilantro chopped
Lemon cut into wedges to serve with the soup
Wipe out the pot and add the olive oil for the soup. Over medium heat fry the onions and garlic for 5 minutes. Stir in carrots and celery and cook for another 2 minutes. Add tomatoes, tomato paste, spices, sugar, 2 tsp salt and ½ tsp pepper. Stir in Freekeh. Cook for 2-3 minutes. Add stocks, hot water and meatballs and bring to a boil. Lower the heat simmering gently for 35-45 minutes, stirring occasionally.
Ladle the hot soup into serving bowls and sprinkle with cilantro and serve with a wedge of lemon.
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