Shorbat Freekeh (Jordanian Chicken and Freekeh Soup)

Shorbat Freekeh is a beloved Jordanian soup built on smoky, cracked green wheat and tender pieces of chicken. It’s the kind of dish Jordanian families make for Friday lunch or during Ramadan iftar. Earthy spices and a squeeze of lemon give it a bright, comforting finish.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 lb (450g) boneless chicken thighs, cut into chunks
• 8 cups chicken broth
• 1 cup cracked freekeh, rinsed
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley, for serving
• Lemon wedges, for serving

Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, cumin, cinnamon, and allspice, and cook 1 minute until fragrant.
2. Brown the chicken
   Add chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
3. Simmer the broth
   Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until chicken is tender.
4. Cook the freekeh
   Stir in the rinsed freekeh, cover, and simmer another 20 minutes, stirring occasionally, until the grains are tender but still have a slight bite.
5. Season and serve
   Season with salt and pepper to taste. Ladle into bowls, top with chopped parsley, and serve hot with lemon wedges.

Leftovers keep well and taste even better the next day.