Shorbet Freekeh

Traditionally eaten in Palestine for Iftar during Ramadan, this freekeh and chicken soup makes a great, hearty meal and is bursting with flavour and nutrients. It takes a while to make, so it is definitely a labour of love – but so rewarding. 
Serves 4

– 1 whole baby chicken
– 200g Freekeh
– 1.5 litres of water
– 4 whole cardamom pods
– 1 bay leaf
– 2 onions
– Vegetable oil
– 2 medium pita breads
– Salt

1. In a large saucepan, place the whole chicken, 1 onion (quartered), cardamom pods and bay leaf. Bring to the boil and cook for 45 minutes.
2. Carefully remove the cardamom pods and onion, reserving the broth. Remove the chicken and place this to one side. Once cooled, shred the chicken.
3. Cut the pitas into bite sized chunks and place on an oven tray. Bake for 10 minutes on gas mark 8. Remove and leave aside to cool.
4. Chop the remaining onion into small pieces, and fry in a saucepan until golden brown. Gently wash the freekeh, then add this to the fried onions and mix well. Add the broth and boil for 30 minutes.
5. Add the chicken to the soup and some more water if necessary. Once cooked thouroughly and of a consistency to your liking, serve with the pita croutons generously sprinkled on top.

*Recipe adapted from Joudie Kalla’s brilliant book, Palestine on a plate.


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