A heart-healthy Lebanese soup, freekeh soup pressure-cooks roasted green wheat with skinless chicken thigh for a quick, tender result. Warm spice notes of cumin and cinnamon make it a filling, comforting bowl.
Sauté the onion and garlic in olive oil until translucent, then add the carrot, cumin and cinnamon and cook for 3 more minutes.
Add the chicken thigh, rinsed freekeh, salt, pepper and 6 cups of water, close the lid and pressure-cook for 20 minutes.
Remove the chicken, shred it and stir it back into the soup, then finish with a squeeze of lemon juice and a scatter of parsley before serving hot.
Rinse the freekeh well before adding it, or ash residue from roasting can leave a bitter note in the soup. 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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