Freekeh soup

A deeply comforting bowl of freekeh soup infused with cardamom and topped with caramelised onions. Simple to make, freekeh soup has been a Palestinian staple for centuries.


  • 200g Zaytoun freekeh, rinsed and drained
  • 2 litres of chicken stock or vegetable stock
  • 1 onion, finely chopped
  • I onion, sliced
  • 1 tbsp Zaytoun extra virgin olive oil 
  • 1 teaspoon ground cardamom (use 10 pods and grind them with a pestle and mortar to release the seeds)
  • 1/2 tbsp fresh coriander/parsley/chives, finely chopped
  • 1 tbsp flaked almonds, toasted
  • a generous squeeze of fresh lemon
  • salt and pepper to taste


  1. Heat olive oil in a pot and saute the finely chopped onion on low heat till translucent
  2. Add the freekeh and cardamom and stir for a few minutes to release their flavours
  3. Add the water or stock and turn up the heat. When it begins to boil, turn the heat to low and simmer for 30- 40 minutes, stirring it occasionally. If it thickens, you can add more liquid.
  4. While the soup simmers, fry the sliced onions on a high heat until they are a rich caramel colour, then set aside
  5. Once the grains are cooked to taste, use a hand blender to get a thicker soup, but only briefly so you leave most of it unblended, and the soup retains it’s grainy texture, you don’t want it smooth
  6. To serve, squeeze a few drops of lemon juice, add some finely chopped herbs, a sprinkle of toasted almonds and the caramelised onions.


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