Tunisian · Soup
Freek Soup with Veal
Freek soup with veal, chickpeas, carrots, and potatoes, in a broth flavored with celery and parsley, served with lemon.
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02
Method
- 01 The freek is rinsed, washed well, then drained. The carrots and potatoes are peeled and cut into small pieces. The celery and parsley stems are cleaned and tied with kitchen string.
- 02 The veal is cut into small pieces and seasoned with black pepper and salt. It is placed in a pot with the carrots, potatoes, soaked chickpeas, herb bundle, tomato paste, harissa, and paprika, then two liters of water are added.
- 03 The pot is placed on high heat. When boiling, the freek is added gradually while stirring.
- 04 The heat is reduced and the soup is cooked for at least two hours, stirring occasionally and adding water as needed to maintain the broth volume, until the freek is cooked and the soup is homogeneous.
- 05 The herb bundle is removed. The meat pieces are removed and deboned if necessary, then the meat is returned to the pot.
- 06 Butter and a little black pepper are added, and the salt is adjusted. The soup is served hot with lemon wedges on the side.
Notes
The amount of lamb in the basic recipe is replaced with a similar amount of the mentioned meat. The variation seasoned with tomato and harissa was chosen as the basis for this dish.
Source: "Omek Sanafa" book by Mohamed Kouki, p. 43, 44. The steps were rephrased for clarification.