Levantine cuisine · Soups & Stews

Shorbat Freekeh

Toasted freekeh grains simmered in chicken broth with cumin and lemon, topped with chicken and almonds.

Ingredients · for 4 servings

• 200 g freekeh (toasted cracked wheat)
• 400 g boneless chicken thigh
• 1.5 liters chicken broth
• 1 onion
• 3 tbsp ghee (clarified butter)
• 1 tsp cumin
• 1/2 tsp cinnamon
• 50 g almonds
• 1 lemon
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Rinse the freekeh in a bowl under cold water until it runs clear, then drain; finely dice the onion and cut the chicken thigh into bite-sized pieces.
2. Heat 2 tbsp of the ghee in a wide pot and sear the chicken over high heat for 4-5 min, turning, until lightly browned all over; remove and set aside.
3. Sauté the onion in the frying fat for 5 min until translucent, add the cumin and cinnamon and toast for 1 min until fragrant.
4. Stir in the freekeh, pour in the chicken broth, cover and simmer gently for 30-35 min, until the grains are tender but still have some bite.
5. Toast the almonds in the remaining ghee in a pan for 3-4 min until golden brown and drain on paper towels; return the chicken to the soup and let it heat through for 5 min.
6. Season the soup boldly with the lemon juice, salt and pepper, ladle into deep bowls and serve sprinkled with the almonds and chopped parsley.