Spicy freekeh soup with meatballs

Name: Spicy freekeh soup with meatballs
Yield: Serves 6 meat balls
Cuisine: Israel
Ingredients: 400 g minced beef, lamb or a combination of both; 1 small onion (150 g in total), finely diced; 400 g minced beef, lamb or a combination of both; 400 g minced beef, lamb or a combination of both; 2 carrots (250 g in total), peeled and cut into 1 cm cubes; 3 garlic cloves, crushed; 3 large tomatoes (350 g in total), chopped; 2 celery sticks (150 g in total), cut into 1 cm cubes; 1 tbsp baharat spice mix (shop-bought or see recipe); 40 g tomato purée; 1 cinnamon stick; 1 tbsp ground coriander; ½ tsp ground allspice; 2 tbsp finely chopped flat-leaf parsley; 3 tbsp plain flour; ¼ tsp ground cinnamon; salt and black pepper; 2 tbsp olive oil; 1 large onion (250 g in total), chopped; salt and black pepper; 1 tbsp caster sugar; 150 g cracked freekeh; 500 ml beef stock; 500 ml chicken stock; 10 g coriander, chopped; 1 lemon, cut into 6 wedges

Preparation info

Serves
6
meat balls

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Palestinians, like many others in the region, used to harvest some of their wheat while the grains were still green and not completely dry. These were then set on fire in order to burn the chaff and straw. The village women would then get together in large groups to beat the wheat and collect the green grains. The result of this process is freekeh, or green wheat, a highly popular cereal with a hint of smokiness. It imparts a brilliant aroma when added to soups or stews but can also be cook

Ingredients

Asia
Israel
Jerusalem
Mediterranean
Gluten-free
Soup
Spicy
Jewish
Ramadan

Ingredients

Method