Photograph of the finished Shorbat freekeh

Middle East · Súp lúa mì xanh rang Shorbat freekeh

Shorbat freekeh

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Roasted green wheat freekeh Roasted green wheat freekeh 440 g
  • Photograph of Chicken thighs Chicken thighs 800 g
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 1.6
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Baharat spice blend Baharat spice blend 20 g
  • Photograph of Lime Lime 4
  • Photograph of Parsley Parsley 100 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 16 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Boil chicken thighs with cinnamon, star anise, and onion for 35 minutes, then shred the meat and reserve the broth.
  2. 2 Vo freekeh several times to wash away any remaining dust and ash from the roasting process.
  3. 3 Sauté the freekeh with butter and baharat for 4 minutes until the grains absorb the butter.
  4. 4 Pour in the chicken broth and cook for 25 minutes; freekeh expands less than rice, so the soup will still have some loose grains.
  5. 5 This is a soup, so the water should be four times the amount of grains, unlike freekeh which is a thick, rice-like chicken soup.
  6. 6 Add the shredded chicken, squeeze in some lemon juice, and sprinkle with parsley before serving.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: cook under high pressure for 10 minutes, then quickly release the pressure; the freekeh grains will remain separate if not stirred vigorously.

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