Lamb and Bulgur Soup (Shorba Freek)

Maryam 0

"This tasty soup begins with lamb shoulder, cinnamon, onions, garlic and chickpeas. Finished with tomatoes, bulgur and some fresh parsley and mint. Wonderful on cool nights!!"

Ingredients 1 h 10 m {{adjustedServings}} servings 194 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a stock pot over medium-high heat. Add the lamb, onion, garlic, and cinnamon. Season lightly with salt and pepper. Cook stirring frequently, until meat is browned and onions are almost tender. Pour in water and garbanzo beans, and bring to a boil.
  2. Simmer over low heat for 45 minutes to an hour, skimming the scum from the top occasionally. Meanwhile, pour the tomatoes into a blender or food processor, and puree until smooth.
  3. When the meat is tender, remove the pieces with a slotted spoon. Remove the fat and bones from the meat, and return it to the pot. Discard the fat and bones. Remove cinnamon sticks. Add the tomato puree and bulgur wheat. Simmer for about 10 minutes, or until the bulgur is puffed and tender.
  4. Transfer to a soup tureen, and garnish with parsley and mint before serving.
Tips & Tricks
How to Make Easy French Onion Soup

See how to make French onion soup the easy way.

Ukrainian Red Borscht Soup

See how to make an authentic beet and sausage soup straight from the Ukraine.

Rate recipe

Your rating


Reviews 6

  1. 7 Ratings


My husband is from tunisia and I made this on the first night of ramadan. Delicious! It is just like the soup they make in his home country, the only difference is that they use tomato paste instead of canned tomatoes. The soup was kind of watery so I did the same. Good starter recipe for people like me who is unfamiliar with arabic cuisine.


My husband, guest and I loved it. I changed some things, though. I used boneless lamb cubes, added only 6 cups of water, used a whole 26 oz can of tomatoes, which I chopped in the can and added with the juice when I added the water. I also used only 1/2 tsp ground cinnamon. I added one whole can of beans, 1 1/2 onions, 3/4 cups bulgur and 4 beef bouillon cubes. I did not add the mint. It turned out to be more stew-like, but it was great after the changes.


Meh. . .It was okay. The bone is CRUCIAL to the flavoring. An interesting soup. I could see trying this again. The lamb was very tender and delicious.