← Nouns Cooking · Lebanese & Turkish

Ingredients

• 150 g cracked freekeh
• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 400 g boneless chicken thighs or breast, cut into small cubes
• 1½ tsp allspice or Lebanese seven spice
• ¼ tsp ground cinnamon
• 1.75 l chicken stock
• 1 tsp Salt
• ½ tsp Black pepper
• 1 Lemon, cut into wedges
• 1 handful Parsley, chopped (optional)

Method

1. Put the freekeh in a bowl of water, swirl and pour off anything that floats, then rinse it twice more in a sieve and pick out any stones or husks.
2. Heat the oil in a large pan over medium heat and cook the onion for 5 min until soft. Add the chicken and cook for 4–5 min, stirring, until it turns white all over.
3. Stir in the spices and the freekeh for 1 minute, then pour in the stock. Bring to the boil, cover and simmer gently for 35–40 min, until the freekeh is tender and the soup has thickened.
4. Season with salt and pepper, adding a little hot water if it is too thick. Check the chicken is cooked through to 75°C (165°F) and serve with lemon wedges and parsley.

Tips

• Freekeh is young wheat, so this soup contains gluten.
• Whole-grain freekeh needs about 15 min longer than cracked.

Sources

Written in our own words after cross-checking these recipes:

Falasteeni Foodie Simply Lebanese Chef in Disguise