This Lebanese freekeh soup is hearty, smoky, and gently spiced, with tender chicken and a broth that becomes naturally lush as the grain cooks. Toasted pine nuts and fresh parsley add richness and brightness, while a squeeze of lemon lifts the whole bowl.

Freekeh bil Lahmeh is a deeply aromatic pilaf of smoky green wheat simmered with spiced lamb, sweet caramelised onions, and hot stock until tender and fluffy. Finished with toasted almonds and fresh parsley, it is savory, warmly spiced, and elegant enough for a classic dinner table.