📝 About This Recipe
Shorbat Freekeh is a quintessential Lebanese comfort food, celebrated for its unique smoky depth and nutrient-rich profile. This ancient Levantine grain consists of young green wheat that is sun-dried and flame-roasted, resulting in a firm, chewy texture and a distinctively nutty aroma. In this traditional preparation, the grain is simmered into a silky, golden broth infused with aromatic spices and tender chicken, making it a staple for cozy family dinners and a beloved centerpiece during the month of Ramadan.
🥗 Ingredients
The Grains and Protein
- 1 1/2 cups Whole or Cracked Freekeh (thoroughly rinsed and picked over for small stones)
- 500 grams Chicken Thighs or Breast (boneless, skinless, cut into 1-inch cubes)
Aromatics and Base
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 tablespoon Ghee or Butter (for added richness)
- 3 cloves Garlic (minced)
The Broth and Spices
- 8 cups Chicken Stock (homemade or low-sodium)
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Lebanese Seven Spice (Baharat)
- 1/4 teaspoon Ground Cumin
- 2 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 piece Bay Leaf
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Lemon (cut into wedges for serving)
- 2 tablespoons Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Place the freekeh in a large bowl and cover with water. Sift through the grains with your fingers to check for any small stones or debris. Rinse under cold water several times until the water runs clear, then drain well.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and ghee over medium heat until shimmering.
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3
Add the diced onions to the pot and sauté for 5-7 minutes until they are soft and translucent, but not browned.
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4
Add the cubed chicken to the onions. Increase the heat slightly and cook until the chicken is browned on all sides, approximately 5 minutes.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic burn.
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6
Add the drained freekeh to the pot. Stir well for 2-3 minutes to 'toast' the grain in the oil and chicken juices; this enhances the smoky flavor.
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7
Sprinkle in the Seven Spice, cinnamon, cumin, salt, and black pepper. Toss to coat the chicken and grains evenly in the spices.
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8
Pour in the chicken stock and add the bay leaf. Bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. If using cracked freekeh, simmer for 35-40 minutes. If using whole freekeh, it may take up to 50-60 minutes.
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10
Check the soup periodically. The freekeh should be tender but still have a pleasant, slightly chewy 'al dente' bite. If the soup becomes too thick, add an extra cup of hot water or stock.
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11
Taste the broth and adjust salt or pepper if necessary. Remove and discard the bay leaf.
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12
Ladle the hot soup into deep bowls. Garnish generously with chopped parsley, toasted pine nuts, and a squeeze of fresh lemon juice.
💡 Chef's Tips
Always rinse freekeh thoroughly as it is a rustic grain and can sometimes contain tiny pebbles from the traditional harvesting process. If you prefer a vegetarian version, swap the chicken for chickpeas and use a rich vegetable bouillon. Don't skip the lemon at the end; the acidity cuts through the smokiness of the grain and brightens the entire dish. For a thicker, porridge-like consistency, let the soup sit for 10 minutes after turning off the heat; the freekeh will continue to absorb liquid. If you can't find Lebanese Seven Spice, a mix of equal parts cinnamon, allspice, and cloves works in a pinch.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread or crispy pita chips for added texture. A side of creamy Lebanese labneh drizzled with olive oil balances the soup's warmth. Pair with a fresh Fattoush salad to provide a crisp, cold contrast to the hearty soup. For a traditional touch, serve with a side of fresh radishes and green onions. Enjoy with a glass of chilled Jallab or a simple mint-infused lemonade.