Freekeh Soup with Cilantro and Cumin

Place the cracked or whole freekeh in a fine mesh sieve and rinse thoroughly under cold running water, stirring with your fingers until the water runs clear. This removes excess starch and any residual char from the roasting process. Drain well and set aside. If using whole freekeh, you may optionally soak it in cold water for 20 minutes to reduce cooking time.

In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for 6 to 8 minutes until softened and translucent. Add the minced garlic and cook for another 2 minutes until fragrant. Be careful not to brown the garlic as it can turn bitter.

Add the ground cumin directly to the softened onion and garlic in the pot. Stir continuously for about 1 minute, allowing the cumin to toast gently in the oil. This blooming process activates the fat-soluble compounds in the spice, releasing a far more intense and complex aroma than adding it to liquid directly.

Add the rinsed freekeh to the pot and stir to coat it well with the spiced oil and aromatics, toasting it lightly for about 2 minutes. Pour in the warm chicken or vegetable broth and stir to combine. Add half of the chopped fresh cilantro to the pot. Season with salt and black pepper to taste. Bring to a boil over high heat.

Once the soup reaches a boil, reduce the heat to low, cover the pot partially with a lid, and simmer gently. Cracked freekeh will take approximately 20 to 25 minutes to become tender and slightly creamy. Whole freekeh may require 35 to 40 minutes. Stir occasionally and add a splash of additional broth or water if the soup becomes too thick.

Once the freekeh is fully tender, taste the soup and adjust seasoning with additional salt, pepper, or cumin as needed. Stir in a generous squeeze of fresh lemon juice. Ladle the soup into warmed bowls and garnish with the remaining fresh cilantro leaves, a drizzle of good olive oil, and optionally a light dusting of additional ground cumin on top.

Instead of: Freekeh

Use: Bulgur wheat or farro can be used as substitutes. Bulgur will produce a slightly softer texture while farro will maintain more of a chewy bite similar to whole freekeh. Neither will replicate the smoky flavor exactly, so adding a very small pinch of smoked paprika can help approximate it.

Instead of: Fresh Cilantro

Use: Flat-leaf parsley can be used for those who dislike or cannot find cilantro. It provides a similar fresh green herbal quality without the distinctive citrusy notes of cilantro. A combination of parsley and a small amount of dried coriander can also work well.

Instead of: Chicken Broth

Use: Vegetable broth or even plain water with a good bouillon cube can be substituted for a vegetarian version. If using water, increase the seasoning slightly and consider adding a small piece of kombu seaweed for additional depth and umami.

Instead of: Fresh Lemon Juice

Use: A small splash of white wine vinegar or a tablespoon of preserved lemon pulp can substitute for fresh lemon juice. Preserved lemon will add a deeply Moroccan flavor profile with a slightly less sharp acidity.