{"id":6494,"date":"2026-10-18T00:52:28","date_gmt":"2026-10-18T05:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-freekeh-soup-with-chicken\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-lebanese-freekeh-soup-with-chicken","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/ar\/how-to-make-lebanese-freekeh-soup-with-chicken\/","title":{"rendered":"How to Make Lebanese Freekeh Soup with Chicken (Shorbet Freekeh)"},"content":{"rendered":"

Smoky roasted green wheat cooked slowly in a cinnamon and allspice chicken broth. It is a winter soup and a Ramadan favourite, and it tastes like the mountains.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n
Prep time<\/th>\n15 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n1 hour 30 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon, especially the south and Bekaa<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Freekeh is durum wheat harvested while the grains are still young and green, then burned in the field so the straw and husks char while the moist kernels inside stay intact. The grains are rubbed clean, dried and often cracked. The result has a smoky, nutty flavour unlike any other grain. In south Lebanon and the Bekaa, freekeh season in late spring is still a village event, and families store it as mooneh for the year.<\/p>\n

Shorbet freekeh is the most common way to eat it: a homemade chicken broth spiced with cinnamon and allspice, the freekeh simmered in it until tender, and the shredded chicken returned at the end. It is a regular on the iftar table during Ramadan and a standard winter dinner. The same freekeh is also cooked like rice and served under roast chicken or lamb.<\/p>\n

Ingredients<\/h2>\n

For the broth<\/h3>\n