Shorbet Freekeh
The Quirky Foodster Team
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.
- 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
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