Lamb And Bulgur Soup (Shorba Freek)
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Onion (diced)2 cloves
Garlic (chopped)7 cups
Water1
Salt1 cup
Parsley (chopped fresh)1 tsp
Mint (dried)Directions:
1
Heat oil in a stock pot over medium-high heat
2
Add the lamb, onion, garlic, and cinnamon
3
Season lightly with salt and pepper
4
Cook stirring frequently, until meat is browned and onions are almost tender
5
Pour in water and garbanzo beans, and bring to a boil
6
Simmer over low heat for 45 minutes to an hour, skimming the scum from the top occasionally
7
Meanwhile, pour the tomatoes into a blender or food processor, and puree until smooth
8
When the meat is tender, remove the pieces with a slotted spoon
9
Remove the fat and bones from the meat, and return it to the pot
10
Discard the fat and bones
11
Remove cinnamon sticks
12
Add the tomato puree and bulgur wheat
13
Simmer for about 10 minutes, or until the bulgur is puffed and tender
14
Transfer to a soup tureen, and garnish with parsley and mint before serving