Freekeh Soup
This is a dish that represents the strength and resilience of the Palestinian people. Freekeh is a whole grain that comes from durum wheat. It grows in the toughest conditions all over the Levant and North African regions. So when times were tough, this was what many people would resort to. It’s extremely nutritious and a great canvas to add any flavors you like. This is a soup I grew up with and it just brings me so much comfort every time I have it.
Serves: 6
Time: 1.5 hours
Ingredients
For the Broth:
2-3 Chicken Quarters
1 Yellow Onion
1 Large Carrot
4-5 Cardamom Pods
1 tsp Black Pepper
3 Bay Leaves
1 small Cinnamon Stick
6-8 cups Water
1 tbsp Salt
2 tbsp Olive Oil
For the Soup:
1 Yellow Onion
2 Cups Freekeh
1 tsp Black Pepper
0.5 tsp Turmeric
0.5 tsp Arabic 7 Spice
2 tsp Salt
4 tbsp Olive Oil
Instructions
Take the chicken quarters and sear the skin side on high heat with a bit of olive oil until they’re nicely browned (3-4 minutes). Transfer the quarters to the stock pot along with the onion, carrot, cardamom, black pepper, cinnamon, bay leaves, and salt. Be sure the water is boiling before adding the ingredients. Boil for about 1 hour then remove, shred, and keep to the side. Strain the remaining liquid through a strainer and dispose of the boiled ingredients.
Sift through the freekeh making sure to remove any small stones. Then wash a few times and soak in warm water for 30 minutes. Then drain and keep to the side.
In a large pot, saute the chopped yellow onion in olive oil until golden brown. Add the freekeh, black pepper, turmeric, 7 spice, and salt. Mix and saute for 5 min. Add the strained chicken broth and bring to a boil. Simmer for 20 minutes adding the shredded chicken halfway through.
Plate and garnish with lemon juice, red pepper, and parsley.
