Idlib Slow-Simmered Lamb and Freekeh Broth
A whole-cut lamb slow-simmered for three hours with aromatic vegetables, warm spices, and dried Aleppo chili until the broth becomes extraordinary — then freekeh cooked in that broth, the meat returned on top, and the dish finished with fried onions and toasted almonds. This is celebration food.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.5 kg bone-in lamb shoulder pieces
- 2 large yellow onions, quartered
- 1 head whole garlic head, halved across the equator
- 1 stick cinnamon stick
- 5 pods whole cardamom pods
- 4 cloves whole cloves
- 2 leaves bay leaves
- 1 whole dried Aleppo chili or mild dried red chili
- 2 tbsp salt
- 2 cups whole freekeh (cracked if unavailable)
- 3 tbsp clarified butter (ghee)
- 2 large yellow onion, thinly sliced
- ½ cup blanched almonds
- 1 tsp ground allspice
- ½ tsp ground cinnamon
Instructions
- Cover lamb pieces with cold water in a large pot. Bring to a boil, skim the foam aggressively for 5 minutes, then drain and rinse the lamb and pot.
- Return lamb to pot with onions, garlic, all whole spices, dried chili, and salt. Cover with 3 liters of cold water. Bring to a simmer, cover, and cook over low heat for 2½ hours until the lamb is falling off the bone.
- Remove the lamb pieces. Strain the broth and discard solids. Taste the broth — it should be deeply savory. Adjust salt.
- Rinse the freekeh in cold water. Bring 5 cups of the strained lamb broth to a boil in a clean pot. Add freekeh, allspice, and cinnamon. Cover and cook on low heat for 35 minutes (whole freekeh) until tender and has absorbed the broth. Add more broth if it becomes dry.
- While freekeh cooks, fry the sliced onions in clarified butter until deeply caramelized and crisp, about 20 minutes. Remove with a slotted spoon. In the same butter, fry almonds until golden.
- Arrange the freekeh on a large platter. Place the lamb pieces on top. Scatter caramelized onions and fried almonds over everything.
- Serve remaining hot broth in small bowls alongside, for drinking.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Idlib Slow-Simmered Lamb and Freekeh Broth?
A whole-cut lamb slow-simmered for three hours with aromatic vegetables, warm spices, and dried Aleppo chili until the broth becomes extraordinary — then freekeh cooked in that broth, the meat returned on top, and the dish finished with fried onions and toasted almonds. This is celebration food.
Where is Idlib Slow-Simmered Lamb and Freekeh Broth from?
Idlib Slow-Simmered Lamb and Freekeh Broth comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Slow-Simmered Lamb and Freekeh Broth vegetarian?
No — as written, Idlib Slow-Simmered Lamb and Freekeh Broth includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cinnamon stick in Idlib Slow-Simmered Lamb and Freekeh Broth?
The cinnamon stick called for here is part of the traditional recipe and gives Idlib Slow-Simmered Lamb and Freekeh Broth its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlib Slow-Simmered Lamb and Freekeh Broth?
In a Syrian soups spread, Idlib Slow-Simmered Lamb and Freekeh Broth is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make Idlib Slow-Simmered Lamb and Freekeh Broth ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.