cup stone-ground freekeh (fine toasted green wheat), rinsed in water
gms shredded chicken
liter chicken stock
tbsp Noor Oil
onion, chopped finely
tsp black pepper
For the stock:
chicken with bones and skin
salt and pepper
Freekeh (toasted green wheat) goes through a special process, the green wheat stalks are harvested young, sun dried and then roasted on an open fire to render its distinct smoky flavor. It is greenish- brown in color. The kind we use in soup is stone-ground freekeh.
This soup is considered as a main meal, as it contains all basic food elements, especially for kids.
Boil the chicken for 20 minutes with all the above stock ingredients, strain the chicken and set it aside to cool for shredding, keep the broth for the soup.
Rinse the freekeh with cold water thoroughly in a colander till all dirt is removed.
In a medium pot, heat the Noor Oil and fry the onion until soft. Add the freekeh and the spices, and stir to coat each grain.
Pour 2 liters of strained chicken broth, turn the heat up to high, and bring to boil
Shred 250 grams of chicken, and add to the soup, then cover the saucepan, turn the heat down to low, and cook until tender and thickened a little, for about 45 minutes.
To serve, add some fresh chopped parsley, a squeeze of a lemon, and bread.
Use pressure cooker to cook this soup easily if you are in rush.