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