Jordanian Freekeh Soup
Cracked freekeh simmered in chicken broth with cumin and turmeric.
Preparation: 30 min · Cooking: 42 min · Total: 1 hr 12 min · 2 servings
Ingredients
- 120 ml Dry cracked freekeh
- 100 g Trimmed onion
- 1 tbsp Olive oil
- Salt, to taste
- 720 ml Ready-to-use chicken broth
- 0.25 tsp Ground cumin
- 0.125 tsp Ground turmeric
- Lemon, cut into serving wedges — 0.5
- Black pepper, to taste
- 1000 ml Grain rinse water, discarded
- 240 ml Hot adjustment water, maximum; record use (optional)
Instructions
Sort and prepare
Sort 120 ml dry cracked freekeh, rinse with 1000 ml allowance and drain. Wash produce, chop 100 g onion and cut the measured half lemon into wedges.
Sort 120 ml dry cracked freekeh, rinse with 1000 ml allowance and drain. Wash produce, chop 100 g onion and cut the measured half lemon into wedges.
Soften the onion
Heat, not melt, 1 tbsp olive oil over medium heat. Sauté onion from 5 minutes until soft without blackening.
Heat, not melt, 1 tbsp olive oil over medium heat. Sauté onion from 5 minutes until soft without blackening.
Soften the onion: 300 seconds
Toast the grain briefly
Stir drained freekeh into the oily onion over medium heat from 2 minutes until fragrant, stirring to avoid scorching.
Stir drained freekeh into the oily onion over medium heat from 2 minutes until fragrant, stirring to avoid scorching.
Toast the grain briefly: 120 seconds
Season
Stir in 0.25 tsp cumin, 0.125 tsp turmeric, salt and black pepper. Keep the grain moving over medium heat until the spices are evenly distributed.
Stir in 0.25 tsp cumin, 0.125 tsp turmeric, salt and black pepper. Keep the grain moving over medium heat until the spices are evenly distributed.
Add measured broth
Pour in 720 ml ready-to-use chicken broth and bring to a boil over medium heat. The initial grain-to-broth volume ratio is 1:6; the optional reserve is separate.
Pour in 720 ml ready-to-use chicken broth and bring to a boil over medium heat. The initial grain-to-broth volume ratio is 1:6; the optional reserve is separate.
Simmer until fully soft
Cover and simmer low, checking from 35 minutes until freekeh is fully soft, following package directions. Add only measured portions of the up-to-240 ml hot reserve if needed; record actual use.
Cover and simmer low, checking from 35 minutes until freekeh is fully soft, following package directions. Add only measured portions of the up-to-240 ml hot reserve if needed; record actual use.
Simmer until fully soft: 2100 seconds
Verify tenderness
Check a cooled spoonful for tender grains without a hard raw centre. Continue simmering over low heat in short intervals if needed; elapsed time alone does not confirm tenderness.
Check a cooled spoonful for tender grains without a hard raw centre. Continue simmering over low heat in short intervals if needed; elapsed time alone does not confirm tenderness.
Check seasoning
Taste only the fully cooked soup and adjust listed salt/pepper. Keep the half lemon’s wedges ready for diners rather than adding unlisted garnish.
Taste only the fully cooked soup and adjust listed salt/pepper. Keep the half lemon’s wedges ready for diners rather than adding unlisted garnish.
Serve and chill
Serve 2 catalogue shares with the measured lemon wedges. Chill shallow leftovers preferably within 1 hour at 4°C or colder, use within 24 hours, and reheat once to 74°C.
Serve 2 catalogue shares with the measured lemon wedges. Chill shallow leftovers preferably within 1 hour at 4°C or colder, use within 24 hours, and reheat once to 74°C.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Refrigerate promptly, preferably within 1 hour, at 4°C or colder; use within 24 hours. This is the project’s conservative cooked-wheat limit, not a rice-specific legal claim. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; a warm surface alone is insufficient.
About this recipe
Cracked freekeh simmered in chicken broth with cumin and turmeric.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.