Coldest days of the year are necessarily calling for some sort of food. Soup comes first; it’s meant to be hearty, soothing and warming. Freekeh soup in particular is great for those cold winter days. It’s filling and tasteful, yet light and easy to prepare.
Freekeh is a roasted type of green wheat. Very authentic middle eastern food and still very popular. It comes in two types: cracked (typically used in soup) and whole freekeh. I will talk about the green wheat roasting process in a separate post later on.
I found this freekeh product available online.
- 3 table spoon olive oil
- 1 cup onion, finely chopped
- 1/2 cup cracked green wheat (freekeh), thoroughly washed 3 times
- 1 cube vegetable or chicken stock
- Salt to taste
- 1 tea spoon cumin
In a pot over medium heat, saute the chopped onions with olive oil until lightly browned. Add freekeh and stir with onions for a minute or two (roasting freekeh before cooking gives them a richer flavor). Add vegetable stock and 6 cups of water . Cover the pot and leave it under low-medium heat for about an hour or until freekeh is very tender.
Now after having them cooked, add cumin and salt to taste. Serve hot with green olives and your preference of bread.