Shorbat Freekeh

Ingredients

Instructions

1. 1

   Rinse the freekeh under cold water until the water runs mostly clear, then drain well. Finely dice the onion, mince the garlic, dice the chicken into small bite-size pieces, and chop the parsley.

2. 2

   In a medium heavy pot over medium heat, melt the butter with the olive oil. Add the onion and cook for 5-6 minutes until softened and lightly golden; this sweetness balances the smoky grain. Stir in the garlic, cinnamon, and allspice for 30 seconds, just until fragrant so the spices bloom without scorching.

3. 3

   Add the diced chicken, salt, and black pepper. Cook for 3-4 minutes, stirring, until the chicken loses its raw color but is not fully browned.

4. 4

   Stir in the freekeh and cook for 1 minute to lightly toast it in the fat and spices, which deepens its nutty flavor. Pour in the hot chicken stock and bring to a boil.

5. 5

   Reduce to a gentle simmer, partially cover, and cook for 22-25 minutes, stirring occasionally, until the freekeh is tender and the soup has thickened slightly. If it becomes thicker than you like, loosen with a splash of hot water. Taste and adjust salt if needed.

6. 6

   Meanwhile, in a small dry pan over medium-low heat, toast the pine nuts for 2-3 minutes, shaking often, until golden and aromatic. Remove immediately because they darken quickly from residual heat.

7. 7

   Let the soup rest off the heat for 3 minutes so the grains settle and the broth slightly relaxes. Ladle into warm bowls, top with parsley and toasted pine nuts, and serve with lemon wedges for squeezing at the table.

Nutrition per serving

Notes

• •For a more traditional silky texture, simmer 5 minutes longer and stir more frequently so some of the freekeh breaks down into the broth.
• •Chicken breast can be used, but thigh stays juicier in the short cooking time.
• •If your stock is already salty, start with 1/2 tsp salt and adjust only at the end.
• •Serve with toasted Arabic bread or a simple cucumber salad for a classic meal.

Background