Middle_Eastern
Middle Eastern - Soups and Broths
Maamoul 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
- • 1 cup cracked freekeh
- • 1 onion, diced
- • 2 carrots, diced
- • 2 tbsp tomato paste
- • 1 tsp ground cumin
- • 1 tsp ground cinnamon
- • 1.5 litres chicken stock
- • 2 tbsp olive oil
- • 2 tbsp chopped fresh parsley
Preparation Steps
1
Phase 1
Cook the onion and carrot in the olive oil over medium heat until softened, about 6 minutes.
2
Phase 2
Stir in the tomato paste, cumin, and cinnamon and fry for 1 minute.
3
Phase 3
Add the freekeh and stock, bring to a boil, then simmer gently 30 minutes until the freekeh is tender.
4
Phase 4
Season with salt and black pepper, loosening with a little water if too thick.
5
Phase 5
Ladle into bowls, scatter with parsley, and serve hot.