Soups

 

Freekeh is a young, green, whole wheat grain. After it is harvested, and while the seeds are still soft, freekeh goes in a process of roasting and rubbing, which gives it a unique flavor. It is popular and traditional Middle Eastern grain and can be made with basically anything, porridges, salads, soups. It is low in fat and high in fiber and protein that makes it extremely healthy…

 

FOR COOKING THE FREEKEH

INGREDIENTS

1 cup Cracked Freekeh

1 Onion, diced

1 Leek chopped finely. (Vegetable in this recipe can be substituted for pretty much anything you have on hand)

5 tbsp. Olive Oil

2 cups Water

Salt & Pepper to taste

  

METHOD

In a cooking pan, over medium heat, pour some olive oil and pan-fry the diced onion till golden, then add the freekeh, salt and spices, stir fry for 2 to 3 minutes, until it absorbs the flavor from the onion, spices, and oil. Add the chopped leek and stir to fry. Add 2 cups of water and bring to a simmer. Then cover, reduce the heat and cook for 30 minutes, or until the freekeh is soft, but still has a slight crunch. The water should be all absorbed, but if not, try to drain it.

FOR PREPARING THE FREEKEH VEGGIE BALLS

COOKED FREEKEH MIXTURE

Cooked freekeh

1/2 cup Chickpea Flour

1 Egg

1 tsp. Salt

1 tsp. White Pepper

Small handful Coriander

Small handful Parsley

Once the freekeh is cooked,

Place the freekeh in a large bowl. Add coriander, parsley, chickpea flour, egg, salt, and pepper, then mix well all ingredients until blended, shape into balls, and place on prepared baking sheets. (feel free to add more flour or another egg if the mixture doesn’t stick together too well). It can be a little crumbly in your hands, however, it sticks together well once baked. Bake into the oven for 30 minutes, or until slightly browned.

LEBANESE TOMATO SOUP WITH FREEKEH BALLS

INGREDIENTS

6 tbsp. Extra Virgin Olive Oil

2 large Onions, chopped yellow or white

4 Cloves Garlic peeled, mashed with salt to taste

6 cups peeled, chopped Tomatoes

1/2 cup Tomato Paste

1 tsp. Salt

1 tsp. White Pepper or black pepper

6 cups Water or chicken stock

1 cube Vegetable Bouillon or chicken bouillon

INSTRUCTIONS

In a large cooking pot and on medium-high heat, fry the onions and garlic until they become soft and golden colored. Add the peeled, chopped tomatoes, tomato paste, salt, spices, and the vegetable bouillon add the water or chicken stock, bring to a boil then reduce the heat and cook for 30 minutes. Smash the soup (optional) when it’s completely cooked and adjust seasoning. Add freekeh balls to the soup and let it cook together for ten more minutes.

Serve tomato soup with the freekeh balls, combined in one bowl.

 

This tasty yet simple recipe is an old favorite, rich and creamy Pumpkin Soup with breadcrumbs, is the ultimate quick thirty miute fall dinner... delicious!!!

INGREDIENTS

2 Onions Chopped, it doesn’t matter if they are well chopped or in slices

1 kg Pumpkin, peeled, deseeded and chopped, you can put it in microwave to soften it for easy peeling

4 cups of Water, preferably if it is chicken stock or vegetable stock

2 cups Double Cream

1/4 tsp. Black Pepper (or to taste)

1 tsp. Salt

4 Leaves of Celery or Leeks chopped as in the picture. Have to clean them well under water

1 1/2 tsp. Garlic Powder, to coat the breadcrumbs

 

  LEEKS     CELERY

 

FOR THE TOPPING

Chunks of Breadcrumbs, spicy

Handful Pumpkin Seeds, take the seeds and roast them with a tablespoon of oil until tender.  

METHOD

Heat 2 tablespoons of olive oil in large saucepan, then gently cook the 2 chopped onions for 5 minutes until soft but not colored. Add the peeled, deseeded and chopped pumpkin to the pan, cooking for 10 minutes stirring occasionally until it start to soften and turn golden.

Pour the water or chicken stock into the pan, add the celery or leeks and then season with salt and pepper. Bring to boil then simmer for 10 minutes until the pumpkin is soft. Pour the double cream into the pan, bring back to boil then puree with hand blender.

When served, drizzle each plate with one tablespoon of olive oil, then sprinkle with spicy bread crumbs and the roasted pumpkin seeds.