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

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

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Ingredients

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