Wasfetna

Freekeh soup

Freekeh toasted in ghee and simmered in chicken broth until plump, with shredded chicken and parsley.

Freekeh soup
Cooking time
1 hr 4 min
Hands-on time
20 min
Free time
28 min
Difficulty
Easy
Cuisine
Levantine
Calories
160
Contains
Gluten, Dairy

A Ramadan soup with a smoky flavor like nothing else. The freekeh is washed twice because it carries small stones, then toasted in ghee for two minutes until fragrant before the broth goes in.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot — Freekeh swells a great deal — leave it room.
  • Strainer — The broth is strained once the chicken comes out.

Method

  1. Wash the freekeh twice and remove any pebbles and floating husks.

    8 min
    You’ll know it’s ready when

    The water is clear and free of impurities.

    Tip: Freekeh contains small pebbles — washing is not optional.

  2. Boil the chicken with the onion and cinnamon until cooked, then lift it out and shred it, and strain the broth.

    28 minYou can walk away
    You’ll know it’s ready when

    The meat comes away from the bone and the broth is clear.

  3. Sauté the freekeh in ghee for two minutes until it releases its smoky aroma.

    4 min
    You’ll know it’s ready when

    The aroma has changed and grown stronger.

  4. Add the broth, spices and salt, and leave it on low heat until the freekeh swells.

    20 minYou can walk away
    You’ll know it’s ready when

    The grains have swelled and the soup has thickened.

  5. Return the chicken, taste it, sprinkle with parsley and serve hot.

    4 min
    You’ll know it’s ready when

    The texture is thick and the grains hold their shape.

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