Shorbet Freekeh

The Quirky Foodster Team

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Servings

Ingredients

Freekeh, rinsed — 180 g (6.5 oz)
Chicken pieces, bone-in — 500 g (1 lb 2 oz)
Onion, chopped — 1
Garlic, minced — 2 cloves
Cinnamon — 1 tsp
Allspice — 1/2 tsp
Oil — 2 tbsp
Water or chicken stock — 1.4 L (48 fl oz)
Salt and pepper — to taste
Lemon wedges, to serve

Method

Heat the oil in a large pot and sauté the onion and garlic until softened.
Add the chicken and brown lightly on all sides.
Add the cinnamon and allspice, cooking briefly.
Add the water or stock and bring to a boil, then simmer for 25 minutes until the chicken is tender.
Remove the chicken, shred the meat, and return it to the pot.
Add the freekeh and simmer for a further 20–25 minutes until tender.
Season with salt and pepper, and serve hot with lemon wedges.

Introduction: A hearty, smoky soup made from freekeh, roasted young green wheat, simmered with chicken into a comforting, warming bowl.

Cultural Background: Freekeh, wheat harvested young and then roasted, is a distinctly Palestinian and Levantine grain with a long agricultural history, its smoky flavour turning this simple soup into something deeply comforting and characterful.

Tips: Rinse the freekeh well before cooking, as it can carry a little chaff and dust from the roasting process. Simmer until the freekeh is tender but still has a slight chew, similar to al dente grains.

Variations: Add a handful of cooked chickpeas for extra heartiness. Adjust the cinnamon and allspice to taste for a milder or bolder flavour.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of water, stirring, until warmed through.

FAQs:

Q: What is freekeh?

A: Young green wheat that is harvested early and then roasted, giving it a distinctive smoky flavour, widely used across Palestinian cooking.

Q: Can this soup be made vegetarian?

A: Yes, omit the chicken and use vegetable stock, adding chickpeas for protein.