Shorbat freekeh
Shorbat freekeh, from above
Non vegPalestine

Shorbat freekeh

Smoky green wheat simmered with chicken and warm spices. A Ramadan table favourite.

90 minTime
30 gProtein each
mildSpice
Smoked green wheat2 chapters · 1 min read

Make it your way

Grandma's wayFreekeh and chicken broth with warm spices.
The original
371kcalsame
30 gproteinsame
7 gfibresame
90minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Freekeh1 cup cracked freekeh, rinsed
Chicken, curry cut (bone in chicken, small pieces)800 g, bone in
Onion1 large, halved
Carrot1, chunks
Celery1 stalk
Garlic3 cloves, chopped
Baharat1 tsp
Cinnamon1 stick
Cooking oil (vegetable oil)1½ tbsp
Lemon juice1½ tbsp, plus wedges
Saltto taste
Water2 litres
Flat leaf parsleyto garnish

Method

5 steps
  1. 1Simmer chicken with onion, carrot, celery, cinnamon and salt, skimming, until cooked through.
  2. 2Lift out the chicken, shred the meat and strain the broth.
  3. 3Fry the garlic, baharat and freekeh in oil for 2 minutes.
  4. 4Pour in the broth and simmer until the freekeh is tender and the soup thickens.
  5. 5Return the chicken, add lemon juice, taste for salt and scatter with parsley.
Serve it like this

Serve in deep bowls with shredded chicken, parsley and a lemon wedge on the side.

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Make it a meal

What goes with Shorbat freekeh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Pita gyros60 min
On the side Fattoush25 min
On the side Aloo gobi35 min
To drink Sol kadhi40 min
Something sweet Date squares60 min
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