📝 About This Recipe
A Levantine classic, Freekeh soup features young green wheat that has been parched and rubbed to create a distinctively smoky, nutty flavor profile. This hearty soup is a staple in Middle Eastern households, particularly during Ramadan, offering a comforting blend of tender grains and aromatic spices. It is a nutritional powerhouse that brings the ancient soul of Mediterranean kitchens directly to your bowl with its rich texture and earthy depth.
🥗 Ingredients
Aromatics & Base
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
Main Components
- 1.5 cups Cracked Freekeh (thoroughly rinsed and drained)
- 1 lb Chicken breast or thighs (cut into 1-inch cubes)
- 7 cups Chicken stock (low sodium preferred)
Spices & Seasoning
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground allspice
- 1/2 teaspoon Ground cumin
- 1/4 teaspoon Turmeric (for a golden hue)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish
- 1/4 cup Fresh flat-leaf 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 cracked freekeh in a fine-mesh sieve and rinse thoroughly under cold running water. Pick through to ensure there are no small stones or debris, then set aside to drain.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until they become translucent and slightly golden.
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3
Add the cubed chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.
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4
Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
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5
Add the cinnamon, allspice, cumin, turmeric, salt, and black pepper. Stir well to coat the chicken and onions in the aromatic spices.
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6
Add the rinsed freekeh to the pot. Stir it for 2-3 minutes to 'toast' the grain slightly in the oil and spices; this enhances the smoky flavor.
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7
Pour in the chicken stock. Increase the heat to high and bring the mixture to a rolling boil.
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8
Once boiling, use a spoon to skim off any foam that rises to the surface to ensure a clear, clean broth.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently. Cook for 40-45 minutes, or until the freekeh is tender but still has a pleasant chewy bite.
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10
Taste the soup and adjust the salt and pepper if necessary. If the soup has become too thick, add a splash of hot water or extra stock to reach your desired consistency.
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11
Stir in half of the chopped parsley just before turning off the heat to brighten the flavor.
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12
Ladle the hot soup into bowls. Garnish with the remaining parsley, toasted pine nuts, and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Always rinse freekeh thoroughly as it is a rustic grain and may contain tiny pebbles. Toasting the dry freekeh in the pot with the aromatics before adding liquid is the secret to unlocking its maximum smokiness. If you prefer a vegetarian version, substitute the chicken with 1.5 cups of cooked chickpeas and use a rich vegetable bouillon. Don't skip the lemon! The acidity is crucial to balancing the deep, earthy flavors of the ancient grain. If using whole freekeh instead of cracked, increase the simmering time by 15-20 minutes.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread for dipping. Pair with a crisp Fattoush or Tabbouleh salad to provide a fresh contrast to the warm soup. A side of creamy Labneh or Greek yogurt drizzled with olive oil complements the smoky notes perfectly. For a spicy kick, serve with a side of Shatta (Middle Eastern chili paste) or crushed red pepper flakes. Accompany with a glass of chilled mint lemonade for a refreshing finish.