Freekeh Soup with Chicken (Shorbet Freekeh)
فریکہ سوپ، مرغی کے ساتھ (شوربة فریکہ)
is young green wheat, harvested early and roasted over an open fire, which gives it a smoky, nutty flavour unlike any other grain. Simmered in a rich chicken with onion, cinnamon and allspice, it becomes a thick, comforting soup that's a staple of Ramadan iftars in Palestine, Jordan and Syria. Pakistani readers will find it somewhere between a haleem and a chicken shorba, but lighter and smokier. It's also very high in fibre and protein.
- ⏱ Total: 1 hr 25 min
- Prep: 15 min
- Cook: 1 hr 10 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Simmer the chicken with the water, cinnamon, bay leaves, cardamom and salt for 40 minutes, skimming, to make a stock. Lift out the chicken, shred it and strain the stock.
In the same pot, heat the oil and cook the onion for 5 minutes until soft. Add the freekeh, allspice and pepper and stir for 2 minutes until fragrant.
Add 7 cups of the stock, bring to a boil, then cover and simmer for 25–30 minutes, stirring now and then, until the freekeh is tender and the soup has thickened.
Return the shredded chicken, add more stock if it's too thick, and taste for salt. Serve hot with parsley and lemon.
Kitchen notes
Freekeh is sold in Middle Eastern shops and health-food stores. Pick through it for small stones and rinse well.
No freekeh? Coarse bulgur or pearl barley works, though without the smoky flavour.
The soup thickens as it cools; loosen with hot stock or water when reheating.
An ancient grain
Freekeh has been made in the eastern Mediterranean for thousands of years. Farmers harvest wheat while it’s still young and green, pile it up and set it alight; the straw and chaff burn away while the moist grains inside roast without burning. The grains are then dried and cracked. The name comes from the Arabic for “rubbed”, after the rubbing that separates the grain from the burnt chaff.
A Ramadan soup
In Palestine, Jordan and Syria, shorbet freekeh is one of the soups that opens the iftar meal, alongside shorbat adas. It’s warming and filling without being heavy, ideal after a long day of fasting.
Good for you
Because it’s harvested young, freekeh has more protein and fibre than mature wheat, which has made it popular with health-conscious cooks worldwide.
Serving
Serve hot with lemon wedges and bread. Freekeh is also cooked as a pilaf with chicken or lamb; once you have a bag, try it in place of rice in riz a djej. For another Ramadan soup, see Moroccan harira.
Questions people ask
What does freekeh taste like?
Smoky, nutty and slightly chewy, a little like bulgur that's been cooked over a wood fire.
Can I use lamb?
Yes. Lamb shoulder or neck makes a richer soup; simmer it for 1½ hours.
Nutrition (estimate, per serving)
- Calories
- 310
- Protein
- 25 g
- Fat
- 9 g
- Carbs
- 32 g
