Freekeh Soup Recipe (Shorbat Freekeh): Smoky Green Wheat & Chicken Soup

• 250 g coarse or cracked green freekeh, picked over and rinsed thoroughly
• 400 g bone-in chicken thighs or breasts (or small diced lamb cubes)
• 1 medium onion, very finely diced
• 1.5 tbsp ghee
• 4 green cardamom pods, 1 cinnamon stick, 2 bay leaves, 1/2 tsp seven-spice (baharat), 1/4 tsp black pepper and salt
• 1.5 litres hot water, plus chopped flat-leaf parsley, toasted almonds and lemon wedges to serve

Preparation Steps

1. 1Place the chicken in a pot with the 1.5 litres of hot water, bay leaves, cardamom pods, cinnamon stick and salt and simmer gently for 20 minutes until tender; lift out the chicken, shred into bite-sized pieces and strain the hot broth.
2. 2Spread the dry freekeh on a tray to pick out any tiny husks, then rinse several times in lukewarm water until the water runs clear and drain well.
3. 3Melt the ghee in your soup pot over medium heat, soften the finely diced onion for 2 minutes, then add the drained freekeh, seven-spice and black pepper and toast in the ghee for 3 minutes until nutty and fragrant.
4. 4Pour in the hot strained chicken stock, bring to a boil, then cover and simmer over low heat for 15 minutes until the green wheat grains are tender and plump.
5. 5Stir the shredded chicken back into the pot and simmer for a final 5 minutes; ladle into warm bowls, top with toasted almonds and parsley, and serve with lemon wedges.