The Ramadan table in Tabuk also contains a grain soup. Wheat is soaked overnight, then water is added, along with meat and onions.
Special spices or herbs, such is black pepper and Artemisia argentea, can be added, then water is gradually added while constantly stirring. When the grain is cooked, some families add milk to increase the soup’s nutritional value. The mix is then stirred and served.
Lentil soup, another favorite, is prepared by pouring water over the lentils with vegetables added to taste, until they are cooked. The ingredients are then mashed and served as soup.
Freekeh soup is also made with wheat. Green ears of wheat are picked around six weeks before harvest, then grilled to separate the grains from the peel. Afterward, the grains are ground with millstones and cooked with water along with meat, salt and black pepper.