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Shorbet Freek

The Quirky Foodster Team

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10 min
Prep
45 min
Cook

Ingredients

  • 200 g (1 cup) Freekeh, rinsed
  • 1.2 liters (5 cups) Chicken stock
  • 300 g (10 oz) Chicken thighs, bone-in
  • 1 medium Onion, chopped
  • 1/4 tsp Ground cinnamon
  • 2 tbsp Butter or ghee
  • to taste Salt and pepper

Method

  1. Rinse the freekeh well in a sieve to remove any dust from roasting.
  2. Melt the butter in a large pot and sauté the onion until translucent.
  3. Add the chicken thighs and brown lightly on both sides.
  4. Pour in the stock, add the freekeh and cinnamon, and bring to a boil.
  5. Reduce heat and simmer, partially covered, for 40 minutes, stirring occasionally, until the freekeh is tender
  6. and the soup has thickened.
  7. Remove the chicken, shred the meat, and return it to the pot.
  8. Season with salt and pepper and serve hot.

Introduction: Made from freekeh, smoke-roasted young green wheat, this hearty soup is especially popular during Ramadan, when its slow-release energy and smoky flavour make it an ideal dish for breaking the fast.

Cultural Background: Made from freekeh, smoke-roasted young green wheat, this hearty soup is especially popular during Ramadan, when its slow-release energy and smoky flavour make it an ideal dish for breaking the fast.

Tips: – Rinsing freekeh thoroughly removes the smoky char dust left from roasting the green wheat. The soup thickens further as it sits, so thin with extra stock if reheating.

Variations: – A vegetarian version uses vegetable stock and mushrooms in place of chicken. Toasted almonds sprinkled on top add crunch in some households. Use vegetable stock and mushrooms instead of chicken for a vegan version.

Storage: Refrigerate for up to 3 days.

Reheating: Reheat over low heat, adding stock or water to loosen the soup as it will have thickened.

Nutrition: Calories: 300 kcal | Protein: 20 g | Carbs: 34 g | Fat: 10 g | Fiber: 6 g

FAQs:

Q: What is freekeh?

A: Freekeh is young green wheat that is harvested early, then roasted, giving it a distinctive smoky flavour.

Q: Why is this soup linked to Ramadan?

A: Its slow-digesting grains and rich stock make it a filling, energy-sustaining choice for the pre-dawn or iftar meal.

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