Turkish cuisine · Soups & Stews

Freekeh Soup

Southeastern Anatolian soup of smoked green wheat in meat broth with tomato paste and butter.

Ingredients · for 4 servings

• 200 g freekeh
• 1 onion
• 1 tbsp tomato paste
• 1 tsp red pepper paste
• 3 tbsp butter
• 1.5 l strong beef broth
• 1 tsp cumin
• 1/2 bunch parsley
• 1 lemon
• Salt, pepper

Instructions

1. Rinse the freekeh several times in a sieve under cold water until it runs clear, then soak for 20 min. in cold water; peel the onion and dice it very finely.
2. Melt 2 tbsp butter in a pot and sauté the onion over medium heat for 5 min. until translucent and lightly golden at the edges.
3. Add the tomato paste and red pepper paste and fry for 1–2 min. while stirring until they turn a darker, glossy color and smell rich – this cooks off the raw acidity of the paste.
4. Stir in the drained freekeh, sweat briefly, pour in the beef broth and simmer covered over low heat for 30–35 min. until the grains are tender and the soup turns creamy.
5. Season to taste with cumin, salt and pepper; if the soup has become too thick, thin it with a little hot water to a spoonable consistency.
6. Let the remaining butter foam up, pour it over the soup, sprinkle with chopped parsley and serve with lemon wedges.