Middle_Eastern
Middle Eastern - Soups and Broths
Jallab Shorba / Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 2 tbsp olive oil
- • 1 onion, diced
- • 200g freekeh, rinsed
- • 400g tinned tomatoes, crushed
- • 1 tsp ground cumin
- • 1.5 litres chicken stock
- • 1 small bunch fresh parsley, chopped
Preparation Steps
1
Phase 1
Heat the olive oil in a pot over medium heat and cook the onion for 5 minutes until soft.
2
Phase 2
Add the freekeh and cumin and toast for 2 minutes, stirring.
3
Phase 3
Add the tomatoes and stock, bring to a boil, then simmer for 35 minutes until the freekeh is tender.
4
Phase 4
Season with salt and pepper and loosen with a little hot water if the soup is too thick.
5
Phase 5
Scatter the parsley over and serve hot.