Lamb and Bulgur Soup (Shorba Freek)

This tasty soup begins with lamb shoulder, cinnamon, onions, garlic and chickpeas. Finished with tomatoes, bulgur and some fresh parsley and mint. Wonderful on cool nights

Lamb And Bulgur Soup (Shorba Freek) Ingredients

• 1 tablespoon olive oil

• pound lamb shoulder with bones, cut into pieces

• 1 small onion, diced

• 2 cloves garlic, chopped

• 2 cinnamon sticks

• 1 cup canned garbanzo beans, drained

• 1 (14.5 ounce) can whole peeled tomatoes with juice

• cup bulgur (cracked wheat), uncooked

• 7 cups water

• salt and pepper to taste

• cup chopped fresh parsley

• teaspoon dried mint

How to Make Lamb And Bulgur Soup (Shorba Freek)

1. Heat oil in a stock pot over medium-high heat. Add the lamb, onion, garlic, and cinnamon. Season lightly with salt and pepper. Cook stirring frequently, until meat is browned and onions are almost tender. Pour in water and garbanzo beans, and bring to a boil.

2. Simmer over low heat for 45 minutes to an hour, skimming the scum from the top occasionally. Meanwhile, pour the tomatoes into a blender or food processor, and puree until smooth.

3. When the meat is tender, remove the pieces with a slotted spoon. Remove the fat and bones from the meat, and return it to the pot. Discard the fat and bones. Remove cinnamon sticks. Add the tomato puree and bulgur wheat. Simmer for about 10 minutes, or until the bulgur is puffed and tender.

4. Transfer to a soup tureen, and garnish with parsley and mint before serving.

Lamb And Bulgur Soup (Shorba Freek) Nutritions

• Calories: 194.1 calories

• Carbohydrate: 18.6 g

• Cholesterol: 28.8 mg

• Fat: 9 g

• Fiber: 4.4 g

• Protein: 10.7 g

• SaturatedFat: 3 g

• ServingSize:

• Sodium: 238.3 mg

• Sugar: 2.2 g

• TransFat:

• UnsaturatedFat:

Lamb And Bulgur Soup (Shorba Freek) Reviews

• My husband is from tunisia and I made this on the first night of ramadan. Delicious It is just like the soup they make in his home country, the only difference is that they use tomato paste instead of canned tomatoes. The soup was kind of watery so I did the same. Good starter recipe for people like me who is unfamiliar with arabic cuisine.

• My husband, guest and I loved it. I changed some things, though. I used boneless lamb cubes, added only 6 cups of water, used a whole 26 oz can of tomatoes, which I chopped in the can and added with the juice when I added the water. I also used only 1/2 tsp ground cinnamon. I added one whole can of beans, 1 1/2 onions, 3/4 cups bulgur and 4 beef bouillon cubes. I did not add the mint. It turned out to be more stew-like, but it was great after the changes.

• Meh. . .It was okay. The bone is CRUCIAL to the flavoring. An interesting soup. I could see trying this again. The lamb was very tender and delicious.

• This is OK but i find putting a green pepper in gives lots of flavour. All purpose spice mix found in any store is a must in this soup. People who may not like bulgar wheat can try vermicelli this is a more preffered lybian way. every eastern country changes it slightly. by the way for people who dont know shorba is NOT greek.

• Good recipe. I used fresh mint and a spoonful of chilli flakes to give it a bit of a kick. Will definitely make it again.

• I cant give it five stars because I changed the cooking method quite a bit, but the flavors are really great. I did this in my slow cooker with bison stew meat instead of lamb. I browned the bison in a skillet and then put it in the slow cooker along with all the other ingredients (except the bulgur and fresh parsley). I cooked it on high for 3 hours and on low for two more, and added the bulgur during the last 30 minutes of cooking time, and I added the parsley right before serving. It was a tasty rainy day meal. Next time Ill probably thicken it with tomato paste toward the end.