Shurba Freek

Name: Shurba Freek
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Cuisine: Libyan
Ingredients: 1 cup freekeh, rinsed; 300g lamb, cubed small; 1 onion, diced; 2 tbsp tomato paste; 2 tomatoes, chopped; 2 tbsp olive oil; 1 tsp cumin; 1 tsp turmeric; 1/2 tsp cinnamon; Salt and pepper; 6 cups water; Fresh mint and lemon for serving

شربة فريك (SHOOR-bah FREEK)

Freekeh Soup

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 374 kcal

A hearty soup of smoky cracked freekeh wheat simmered with lamb, tomatoes, and warming spices. This deeply nourishing Libyan soup is a Ramadan essential.

Nutrition & Info

Protein 22.0g

Carbs 40.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large pot ladle cutting board

Presentation Guide

Vessel: deep soup bowl

Garnishes: fresh mint, lemon wedge

Accompaniments: crusty bread

Ingredients

1 cup freekeh, rinsed
300g lamb, cubed small
1 onion, diced
2 tbsp tomato paste
2 tomatoes, chopped
2 tbsp olive oil
1 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
Salt and pepper
6 cups water
Fresh mint and lemon for serving

Instructions

1
Brown lamb cubes in olive oil in a large pot. Add onion and cook until softened.
2
Stir in tomato paste, chopped tomatoes, cumin, turmeric, and cinnamon. Cook 2 minutes.
3
Add water and bring to a boil. Reduce heat and simmer 20 minutes.
4
Add rinsed freekeh, stir well, and continue simmering 25-30 minutes until freekeh is tender.
5
Season with salt and pepper. The soup should be thick and porridge-like.
6
Serve hot in bowls with a squeeze of lemon and fresh mint leaves.

💡

Did You Know?

The smoky flavor of freekeh comes from the ancient practice of burning young green wheat in the field, a technique dating back thousands of years.

Chef's Notes

Equipment Tips

large pot
ladle
cutting board

Garnishing

fresh mint, lemon wedge

Accompaniments

crusty bread

The Story Behind Shurba Freek

Freekeh soup holds a revered place in Libyan Ramadan traditions. The roasted green wheat grain, with its distinctive smoky flavor, provides sustained energy for the long fasting days. This soup is almost always the first thing eaten at iftar, warming the stomach gently before the main meal. The tradition of freekeh consumption in Libya connects to broader Levantine and North African agricultural practices where young wheat was fire-roasted for preservation.

🕐 Traditionally enjoyed ramadan iftar starter 📜 Origins: Ancient Levantine-North African

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