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Classic Ramadan Soup

Updated: May 5, 2020

This recipe is so simple yet so satisfying. It is also a great way to rehydrate your system after a long day of fasting. It is full of whole grains and is rich with simple but incredibly impactful ingredients.

My family serves this Yemeni classic each Ramadan when breaking our fast. I've also enjoyed having leftovers for Suhoor because the grains keep me full for a good amount of time.

You can also swap out certain ingredients if you don't have them all on hand. (read the tips section)


1 tablespoon Ziyad brand ghee ملعقة ك سمن

1 large yellow onion بصلة كبيرة صفراء

1/2 cup uncooked Ziyad brand freekeh نص كباية فريكة

1/2 cup uncooked Ziyad brand shelled wheat grains or bulgar نص كباية قمح مقشور او برغل

1/2 cup old fashioned rolled oats نص كباية شوفان

6+ cups whole milk ستة كبايات حليب كامل الدسم او أكثر

1/2 cup cream or half and half نص كباية كريم

Salt and pepper to taste ملح وفلفل

Pinch of nutmeg رشة ص جوز الطيب

Alternative Combo: 1/3 cum freekeh, 1/3 cup bulgar, 1/3 cup shelled wheat. ممكن استخدام القموح الثلاثة


  1. Boil the wheat and freekeh separately in water until they are tender.

  2. Dice your onion. Saute in ghee until caramelized and golden. Season with salt. Set aside.

  3. In your soup pot, combine 1 cup of cooked freekeh, 1 cup of cooked wheat, and 6 cups of whole milk. Mix with a rubber spatula while heating over low heat.

  4. Once the milk is steaming but not yet simmering, add your cream and old fashion rolled oats. Continue to cook until the soup is simmering on the edges only.

  5. Add all your caramelized onions to the soup.

  6. Season with salt and pepper to taste as well as a tiny pinch of nutmeg.

Serve immediately.


  • If you don't have shelled wheat or freekeh, you can swap either of them for barley or cracked wheat. You may also stick with just one if you don't have two varieties.

  • When reheating the soup, you will need to add additional liquid depending on how much your grained soaked up. Just add some milk or water when reheating. Make sure you are using a rubbing spatula to ensure nothing sticks to the bottom of your pot.

  • You can replace the heavy cream with half and half and the whole milk with 2% milk. I have not tried this recipe with non-dairy options.

This is a sponsored post written by me using some Ziyad Brand products. The recipe, opinions, and text are all mine.

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