Lamb And Bulgur Soup (Shorba Freek) Recipe

Name: Lamb And Bulgur Soup (Shorba Freek)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3/4 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; 1/4 cup bulgur (cracked wheat), uncooked; 7 cups water; salt and pepper to taste; 1/4 cup chopped fresh parsley; 1/2 teaspoon dried mint

Servings: persons

1 tablespoon olive oil
3/4 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
1/4 cup bulgur (cracked wheat), uncooked
7 cups water
salt and pepper to taste
1/4 cup chopped fresh parsley
1/2 teaspoon dried mint

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.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 3/4 pound lamb shoulder with bones, cut into pieces, 1 small onion, diced, 2 cloves garlic, chopped, and more.

Yes, Lamb And Bulgur Soup (Shorba Freek) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Bulgur Soup (Shorba Freek)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions