freekeh soup (smoked baby wheat)

You may remember freekeh from the Jordanian vegan cookery post of yore: delicious, smoked baby wheat. I finally bought a bag and decided to try it out, although the instructions on the bag (as well as the nutritional information) seem a little off. I emailed the company about it some time ago, but they never replied. Oh well. I ended up having a nice soup because of the recipe mix-up.

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The base of the soup: celery, onions, and garlic. And yes, I left the leaves on the celery.

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I decided to add carrots when I sauteed the veggies in olive oil with salt and pepper.

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Ziyad brand freekeh. I used one cup.

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drain. You might need to do this a few times, and be sure to check for inedible bits (I haven’t found any yet).

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Add it to the pot.

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So here’s where things went awry. The bag says to add 5 cups of water to 1 cup of freekeh…

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bring to a boil, then lower heat, cover, and cook until the water is absorbed. Well, I estimate that would take about 48 hours to happen.

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I let it cook for an hour. The wheat was nice and tender by then, but as you can see, the water was far from being completely absorbed. So I decided to have soup.

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I added some of the Ste. Martaen cheese I got for Christmas, but that wasn’t really necessary. The smoky flavor of the freekeh is amazing by itself with just a bit of salt and pepper (okay, so I never do just a “bit” of salt, but you get it).

I’ve used the freekeh a few times since making this soup, and figured out how much water to use if I don’t want the wheat floating around in broth. I’ll be posting those recipes in the near future.

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