Tunisian · Soup
Freekeh Soup with Alouch
Freekeh soup with Alouch, chickpeas, carrots, and potatoes, in a broth flavored with celery and parsley, served with lemon.
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02
Method
- 01 The freekeh 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 a kitchen string.
- 02 The lamb 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, and tomato paste, then two liters of water are added.
- 03 The pot is placed on high heat. When boiling, the freekeh 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 freekeh 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 a pinch of saffron can be added according to preference. The salt is adjusted and the soup is served hot with lemon wedges.
Notes
This variation omits the harissa and decoration pepper as in the source, and retains the tomato paste in the basic recipe. Saffron is optional. Source: 'Omk Sanafah' book by Muhammad Al-Kouki, p. 43. The steps have been rephrased for clarification.