Shorbat Freekeh

Nutrition · per serving

Steps

1. 1

   Rinse the freekeh under cold water until the water runs mostly clear, then drain well. Finely dice the onion, mince the garlic, dice the chicken into small bite-size pieces, and chop the parsley.

   100 g freekeh, rinsed and drained120 g onion, finely diced2 cloves garlic, finely minced250 g boneless skinless chicken thigh, diced small10 g flat-leaf parsley, finely chopped
2. 2

   In a medium heavy pot over medium heat, melt the butter with the olive oil. Add the onion and cook for 5-6 minutes until softened and lightly golden; this sweetness balances the smoky grain. Stir in the garlic, cinnamon, and allspice for 30 seconds, just until fragrant so the spices bloom without scorching.

   20 g unsalted butter10 ml olive oil120 g onion, finely diced2 cloves garlic, finely minced1/2 tsp ground cinnamon1/2 tsp ground allspice
3. 3

   Add the diced chicken, salt, and black pepper. Cook for 3-4 minutes, stirring, until the chicken loses its raw color but is not fully browned.

   250 g boneless skinless chicken thigh, diced small1 tsp fine salt1/4 tsp black pepper
4. 4

   Stir in the freekeh and cook for 1 minute to lightly toast it in the fat and spices, which deepens its nutty flavor. Pour in the hot chicken stock and bring to a boil.

   100 g freekeh, rinsed and drained900 ml hot chicken stock
5. 5

   Reduce to a gentle simmer, partially cover, and cook for 22-25 minutes, stirring occasionally, until the freekeh is tender and the soup has thickened slightly. If it becomes thicker than you like, loosen with a splash of hot water. Taste and adjust salt if needed.

6. 6

   Meanwhile, in a small dry pan over medium-low heat, toast the pine nuts for 2-3 minutes, shaking often, until golden and aromatic. Remove immediately because they darken quickly from residual heat.

   20 g pine nuts
7. 7

   Let the soup rest off the heat for 3 minutes so the grains settle and the broth slightly relaxes. Ladle into warm bowls, top with parsley and toasted pine nuts, and serve with lemon wedges for squeezing at the table.

   10 g flat-leaf parsley, finely chopped20 g pine nuts2 wedges lemon wedges

Origin & History

Shorbat Freekeh is a classic Levantine soup built around freekeh, the ancient green wheat harvested young and roasted, which gives it its distinctive smoky aroma. In Lebanon, it is often prepared with warm spices and chicken or lamb, especially as a comforting family dish and during cooler months. The combination of cinnamon, allspice, and nuts reflects the region's love of savory dishes with subtle aromatic depth.