Lamb and Bulgur Soup (Shorba Freek)

6
Maryam 0

"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!!"
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Ingredients

1 h 10 m servings 194 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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 ins...

Most helpful critical review

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.

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 ins...

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 adde...

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 th...

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 can't 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 ...