We tried this soup yesterday. It is absolutely incredible !!! It's a firework of flavours. Many thanks for sharing this recipe ! Kind regards from Cologne, Germany
Reminds me a lot of "Grünkern" here in Germany. Grünkern is basically the same but made from Spelt, thats harvested young and green (=grün) and then roasted/dryed :)
Thank you Obi! I cannot tell you how much you and your channel mean to me. You have really helped me build on the recipes and food of my dad and the side that I've been missing. I LOVE freekeh! That's one of the few things I remember of my dad's cooking. I need to find a new place to buy it as the brand I usually buy is now very sandy. I make jollof freekeh sometimes and find it really ties my Nigerian and Egyptian sides together. I think my dad would've liked it. Thank you again! Can't wait for the next video! Love you.
Thanks Sara, that means a lot to me! I'm so glad I can help with that. To be honest every freekeh brand is different, I struggled to find a brand that had good whole grains, but wasn't filled with sand and stones. It's always a challenge. I hope you find one. Also that Jollof Freekeh sounds incredible, I have got to try that!
I've been looking for new soup recipes since it's getting colder here in the US, and this one is definitely going to get added to my list! This looks incredible, thanks for sharing; I can't wait to cook this recipe!
The coolest thing about food is how different a certain dish can be "IN THE SAME COUNTRY but in DIFFERENT REGIONS." Like...How spaghetti carbonara taste different in northern and southern Italy. Like it's extremely interesting.
It tastes like pine trees. Honestly it's hard to describe. If you've smelt pine shower gel, it tastes like that, but a lot subtler. We only use a tiny amount, but it 100% is a background flavour
Really loved this video. It has a relaxed quality that was characteristic of some of your earlier recipes, and I felt more engaged than I have with some of the faster-paced videos. Also, 100% gonna try this recipe.
I've tried freekah before, and I didn't like it. But I also didn't rinse it. The recipe I got online didn't say to do that, so I didn't. Now I have to get some and try it again, see how much of a difference it makes. 🙂
My grandma would come to our house and cook this for my mom after giving birth. She would cook an entire chicken with it's bones. And it's thought to be good in general to anyone recovering from a sickness or an injury.
@@MiddleEats you're welcome! We also make cinnamon tea) served with walnuts) and caraway flavored rice porridge (known as karawya). Those two are also served to guests who come to congratulate the family
How about the authentic chicken stuffed with freek? 😋😋 It's absolutely delicious! Mom always cooks it like the video but until it absorbs all the liquids 🤌
I tend to really struggle with non-creamy soups unfortunately BUT I think my bonus-mom would really like this so I can make it for her ☺️ Just gotta find mastic first 🤔 Is mastic found in middle eastern food stores? Or are they more likely to be sold elsewhere?
Thanks for the tip. I finally got a chance to prepare it and liked it a lot. I used the recipe from 192 flavors, but roughly doubled the amount of vegetables and added some harissa. Would an Algerian recommend a different recipe? With the help of google translate, I can manage nearly every language.
Your recipe isn't cooked long enough to call it stock, but it looks like a delicious broth. This seems perfectly suitable since you are serving the chicken in the soup. Personally, I prefer long cooked bone stocks which I do in a pressure cooker to get long cooking in a short time. Cheers!
Malaysian here ,i ate this when a Palestinian student i tutor made this.its so delicious.thank you for recipe
We tried this soup yesterday. It is absolutely incredible !!! It's a firework of flavours. Many thanks for sharing this recipe ! Kind regards from Cologne, Germany
Great video, as a Palestinian this is by far my favorite soup to have in winter 😋
Reminds me a lot of "Grünkern" here in Germany. Grünkern is basically the same but made from Spelt, thats harvested young and green (=grün) and then roasted/dryed :)
Thank you Obi! I cannot tell you how much you and your channel mean to me. You have really helped me build on the recipes and food of my dad and the side that I've been missing.
I LOVE freekeh! That's one of the few things I remember of my dad's cooking. I need to find a new place to buy it as the brand I usually buy is now very sandy.
I make jollof freekeh sometimes and find it really ties my Nigerian and Egyptian sides together. I think my dad would've liked it.
Thank you again! Can't wait for the next video! Love you.
Thanks Sara, that means a lot to me! I'm so glad I can help with that.
To be honest every freekeh brand is different, I struggled to find a brand that had good whole grains, but wasn't filled with sand and stones. It's always a challenge. I hope you find one.
Also that Jollof Freekeh sounds incredible, I have got to try that!
I've been looking for new soup recipes since it's getting colder here in the US, and this one is definitely going to get added to my list! This looks incredible, thanks for sharing; I can't wait to cook this recipe!
The coolest thing about food is how different a certain dish can be "IN THE SAME COUNTRY but in DIFFERENT REGIONS."
Like...How spaghetti carbonara taste different in northern and southern Italy. Like it's extremely interesting.
Really enjoyed this a lot, especially the part when you turned round to Selma and said "Let's get Freekah!" and then the credits started rolling
What does the Greek mastic taste like? Thank you for sharing your recipes and knowledge with the world 🫡❤️🔥💪🏾
It tastes like pine trees. Honestly it's hard to describe. If you've smelt pine shower gel, it tastes like that, but a lot subtler. We only use a tiny amount, but it 100% is a background flavour
Really loved this video. It has a relaxed quality that was characteristic of some of your earlier recipes, and I felt more engaged than I have with some of the faster-paced videos. Also, 100% gonna try this recipe.
I am trying to prepare a "tagen freek bel lahma". I wish Ito see it on your channel.
I've tried freekah before, and I didn't like it. But I also didn't rinse it. The recipe I got online didn't say to do that, so I didn't. Now I have to get some and try it again, see how much of a difference it makes. 🙂
So Freekeh is like German "Grünkern" which is green heat dried spelt... very intetesting.
My grandma would come to our house and cook this for my mom after giving birth. She would cook an entire chicken with it's bones.
And it's thought to be good in general to anyone recovering from a sickness or an injury.
Ah that's interesting to hear. I know Hilbeh is usually made for new mothers, but had no idea about Freekeh. Thanks for sharing!
@@MiddleEats you're welcome!
We also make cinnamon tea) served with walnuts) and caraway flavored rice porridge (known as karawya). Those two are also served to guests who come to congratulate the family
How about the authentic chicken stuffed with freek? 😋😋 It's absolutely delicious!
Mom always cooks it like the video but until it absorbs all the liquids 🤌
I tend to really struggle with non-creamy soups unfortunately BUT I think my bonus-mom would really like this so I can make it for her ☺️
Just gotta find mastic first 🤔 Is mastic found in middle eastern food stores? Or are they more likely to be sold elsewhere?
waiting for dry water is gonna be quite a long process.
Not the current way climate change is going...
I will not stand for soup slander! My fav category of food 😍
You're the man Obi!
*☜(ﾟヮﾟ☜)*
I love freekeh, but haven't used it in a soup before. Guess now is the time :D
I have pure mastic oil, would a drizzle of that in the olive oil work? I haven't been able to find solid mastic where I live.
Great freekeh Halloween content
Spooky scary freekeh
Try algerian Chorba Freek, thank me later. 🇩🇿♥
Do you use celery or celeriac (celery root) in Algeria? I'm just curious.
@@natviolen4021 Celery
@@mimoleta thx
Thanks for the tip. I finally got a chance to prepare it and liked it a lot. I used the recipe from 192 flavors, but roughly doubled the amount of vegetables and added some harissa. Would an Algerian recommend a different recipe? With the help of google translate, I can manage nearly every language.
Looks like a great winter warmer, I'm going to try it tonight
1:25 what gordon ramsay would said wkth chiken boiling in soup for long time. "This chiken soup is dry"
You should do lebanese sfouf
I'm drooling like Homer Simpson.
Can we please some uyghur cuisine down the line..
Baby, I am freekah!
Hello my lovely friend
Are you Palestinian or Egyptian
reem kassis’ palestinian table?
Your recipe isn't cooked long enough to call it stock, but it looks like a delicious broth. This seems perfectly suitable since you are serving the chicken in the soup. Personally, I prefer long cooked bone stocks which I do in a pressure cooker to get long cooking in a short time. Cheers!
you skimmed what floated?!... this SKIMMING is not for free-K my dear. you skim (through away) what stays IN free-k soak, skimming is for shitty meet.
Boop
noooo we are advised to not soak or wash the Freekeh at all.
الفريكة من القمح ،حيث يتم شوي القمح على نار الحطب حتى نحصل على حبات مشوية
الفريكة على أصولها لا تنقع بالماء بلّ يتم غسلها باستخدام مصفاة (شنوار) فقط.
The smoky roasting flavor will be gone
That's also how I know it.
It is a bit of an acquired taste, though.
@@natviolen4021 exactly