This heart-friendly Lebanese soup is made by quickly pressure-cooking roasted green wheat with a skinless chicken leg. Cumin and cinnamon add warming spice to a satisfying bowl.
Sauté the onion and garlic cloves in olive oil until lightly golden. Add the carrot, cumin and cinnamon and cook for another 3 minutes.
Add the chicken leg, rinsed freekeh, salt, black pepper and 6 measures of water (200 ml each). Close the lid and cook for 20 minutes.
Remove the chicken, shred it and return it to the soup. Drizzle with lemon juice, scatter with parsley and serve hot.
Rinse the freekeh in plenty of water before adding it. Ash residue from roasting can otherwise give the soup a slightly bitter taste. Allergens: contains wheat (gluten).
Firik bulamadığım için yerine kalın bulgur kullandım, çorbanın kıvamı beklediğimden biraz daha yumuşak oldu ama tavuklu lezzeti yine çok iyiydi. İnce bulgur denerseniz daha çabuk dağıldığını söyleyeyim, kalın bulgur firike daha yakın bir doku veriyor.
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