Middle Eastern · Dinner
Cracked Wheat and Lamb Soup
A hearty Levantine soup of bone-in lamb shoulder simmered with bulgur wheat, onion, and warming spices until the meat pulls apart tender and the grains thicken the broth. Finished with lemon juice, parsley, and a drizzle of olive oil, it is ladled hot as a rustic, wintery bowl.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
545Calories
38.2gProtein
28.8gFat
31.1gCarbs
4.2gSugar
6.8gFiber
1087mgSodium
130mgChol
10.1gSat Fat
875mgPotassium
78mgCalcium
5.1mgIron
2.5mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Cut the lamb shoulder into 1-inch chunks, finely chop the onion, mince the garlic, and rinse the bulgur under cold water until clear.
2
Sear
Heat the olive oil in a medium pot over medium-high heat and brown the lamb chunks on all sides for 5 to 6 minutes until a deep crust forms.
3
Sauté
Add the onion and garlic to the pot and cook over medium heat for 3 to 4 minutes, stirring, until the onion turns soft and translucent.
4
Bloom
Stir the cumin, cinnamon, and tomato paste into the pot and cook over medium heat for 1 minute until fragrant and the raw tomato smell fades.
5
Simmer
Pour the chicken stock into the pot, bring to a boil over high heat, then reduce to low, cover, and simmer for 70 minutes until the lamb pulls apart easily.
6
Stir
Add the rinsed bulgur to the pot and simmer uncovered over medium-low heat for 12 to 15 minutes until the grains are plump and the broth thickens.
7
Finish
Season with salt and black pepper to taste, then stir in the lemon juice off the heat.
8
Plate
Ladle the soup into a bowl and scatter the parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g bone-in lamb shoulder
- 1/2 cup90g bulgur wheat
- 11 small onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tbsp2 tbsp tomato paste
- 4 cups960ml chicken stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
