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Bedouin-Style Chicken Soup with Freekeh Recipe

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This recipe for Bedouin-Style Chicken Soup with Freekeh is from Let the Forks Fly!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-3 lb of either chicken, beef or lamb boned and cut into pieces
4 C Freekeh (green wheat)
2 C Diced onion
3 or 4 bay leaves
2 heaping tsp. garlic minced
allspice
cumin
black pepper
cayenne pepper
nutmeg
salt

Directions:
Directions:
In an 8 qt size pot put all ingredients except spices (do add the garlic).

Cover with water - about 4 quarts.

Cook on "slow fire" for about 2-2.5 hours or longer.
When the meat is well cooked and the wheat (Freekeh) has released its gluten making the soup more like porridge, add other spices to taste, and butter at the time of serving.

Personal Notes:
Personal Notes:
This is a delicious, hearty soup from Blue House Cafe in Vernonia, OR.

We were heading back to Portland from Gearhart where we had spent Dad's 97th birthday, and decided to ride through Vernonia where Dad and Mom had first met at the logging camp. Eleanor, the Romanian wife of the chef sat at our table and wrote out the recipe on the back of an order pad. I had a tough time finding Freekeh (green wheat). With three people helping at the international market in Atlanta, we finally located it on a bottom shelf shoved to the back! Well worth the effort.

 

 

 

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