Name: Middle Eastern Lamb & Freekeh Soup
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 lb lamb shoulder, cut into small cubes (bone-in pieces optional for richer broth); 1 large onion, finely chopped; 3 cloves garlic, minced; 1 carrot, diced; 2 celery stalks, diced; 1 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp ground coriander; ¼ tsp ground allspice; Salt and black pepper, to taste; ¾ cup cracked freekeh, rinsed well and soaked for 15–30 minutes; 6 cups lamb or beef stock (or water with bouillon); 1 bay leaf; Juice of 1 lemon, plus wedges for serving; 2 tbsp chopped parsley or cilantro; Optional: plain yogurt or labneh dollop; Optional: drizzle of olive oil or Aleppo pepper oil

DifficultyBeginner

CategoryLamb, Meat, Soups

Middle Eastern Lamb and Freekeh Soup is a hearty, smoky, and nourishing dish with deep roots across the Levant and North Africa. Freekeh, a roasted green wheat, brings a nutty chew and a dose of fiber, while tender lamb infuses the broth with rich, savory depth. It’s comfort food with ancient soul.

Yields6 Servings

Prep Time25 minsCook Time1 hr 30 minsTotal Time1 hr 55 mins

For the Soup Base

2 tbsp olive oil

1 lb lamb shoulder, cut into small cubes (bone-in pieces optional for richer broth)

1 large onion, finely chopped

3 cloves garlic, minced

1 carrot, diced

2 celery stalks, diced

1 tsp ground cumin

½ tsp ground cinnamon

½ tsp ground coriander

¼ tsp ground allspice

Salt and black pepper, to taste

Grains & Liquid

¾ cup cracked freekeh, rinsed well and soaked for 15–30 minutes

6 cups lamb or beef stock (or water with bouillon)

1 bay leaf

Juice of 1 lemon, plus wedges for serving

Garnish

2 tbsp chopped parsley or cilantro

Optional: plain yogurt or labneh dollop

Optional: drizzle of olive oil or Aleppo pepper oil

Brown the Lamb

In a heavy soup pot or Dutch oven, heat olive oil over medium-high heat.
Add lamb in batches and sear until browned on all sides (5–7 minutes total).
Remove lamb and set aside. Drain excess fat if needed.

Sauté Aromatics

In the same pot, add onions, carrots, and celery. Cook for 6–8 minutes until soft and translucent.
Add garlic and all spices (cumin, cinnamon, coriander, allspice). Cook for 1–2 minutes until fragrant.

Simmer the Soup

Return lamb to the pot. Add rinsed freekeh, stock, and bay leaf.
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until lamb is tender and freekeh is fully cooked with a pleasant chew.

Finish & Brighten

Stir in lemon juice. Taste and adjust seasoning—add salt, pepper, or more lemon juice as needed.
Remove bay leaf and discard.

Serve

Ladle soup into bowls. Garnish with chopped herbs.
Optional: add a spoonful of yogurt or drizzle with olive oil for richness.
Serve with lemon wedges and warm flatbread or pita on the side.

Tips & Variations

Make ahead: Improves overnight—perfect for meal prep or entertaining.
Vegetable boost: Add chopped spinach, kale, or zucchini in the last 10 minutes.
No freekeh? Substitute barley or farro, adjusting cook time as needed.

Pairing Suggestions

Serve with labneh and za’atar pita, roasted eggplant, or a cucumber-mint salad.
Drink pairing: a light red wine (like Grenache), mint tea, or a lemony wheat beer.

Ingredients