Soups
Shorbat Freekeh bi Dajaj
Ingredients
- 150 g (3/4 cup) cracked freekeh, rinsed (5.3 oz)
- 300 g (10.5 oz) cooked chicken, shredded
- 1 onion, finely diced
- 2 carrots, diced
- 2 tbsp olive oil
- 1.2 litres (5 cups) chicken stock (40 fl oz)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped, to garnish
Method
- Saute the onion and carrots in olive oil over medium heat for 5 minutes until softened.
- Stir in the cumin and coriander and cook for 1 minute until fragrant.
- Add the stock and freekeh, bring to a boil, then reduce to a simmer.
- Cook, partially covered, for 20 minutes until the freekeh is tender.
- Stir in the shredded chicken, salt and pepper, and simmer for a further 5 minutes.
- Finish with lemon juice and garnish with parsley before serving hot.
Introduction: A comforting soup built from Jordan's beloved smoky freekeh grain and shredded chicken, this dish is often the first course served at winter family dinners in the northern highlands, where freekeh is grown and roasted locally.
Cultural Background: A comforting soup built from Jordan's beloved smoky freekeh grain and shredded chicken, this dish is often the first course served at winter family dinners in the northern highlands, where freekeh is grown and roasted locally.
Tips: Rinse the freekeh thoroughly before use to remove smoky husk residue that can make the soup taste bitter.
Variations: A vegetarian version uses vegetable stock and extra chickpeas in place of chicken.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock as the freekeh continues to absorb liquid on standing.
FAQs:
Q: Can I use leftover roast chicken?
A: Yes, this is a classic way to use it up.
Q: Is this soup gluten-free?
A: No, freekeh is a wheat product.
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