Freekeh soup with chicken meatballs

Name: Freekeh soup with chicken meatballs (Shorbet freekeh)
Yield: Serves four
Cuisine: Israeli
Ingredients: 120 ml buttermilk; ¼ tsp dried mint; 3 spring onions, finely sliced (45g); 1½ litres chicken stock; 60 ml lemon juice (from about 2 lemons); 20 g parsley, roughly chopped; 30 g coriander, roughly chopped; 2 tbsp olive oil; 1 large leek, trimmed, cut in half lengthways and finely sliced (200g); 3 sticks of celery, trimmed and finely sliced (150g); 1 tsp cumin seeds, roughly ground in a pestle and mortar; 1 tsp ground cinnamon; 4 garlic cloves, crushed; 1 tbsp tomato purée; 170 g freekeh; 10 g mint, finely chopped; 1 green chilli, deseeded and finely chopped; ½ tsp ground cinnamon; ½ tsp ground allspice; 2 tbsp sunflower oil, to fry the meatballs; Salt and black pepper; 300 g minced chicken thighs (either ask your butcher to mince them or follow the instructions in the recipe) (or minced turkey thighs, as an alternative); 5 g parsley, finely chopped; 2 spring onions, finely sliced (30g); 45 ml buttermilk; 1 large slice of sourdough, crusts removed, cut into roughly 1cm dice (55g)

Shorbet freekeh

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

It’s hard to talk about any form of chicken soup without talking about comfort. Pulling this back from the brink of slippers and Sunday night, though (not that anyone ever needs to resist), is the freekeh. Adding this smoked cracked wheat, with its nutty bite, to this soup makes it the best of all worlds: comforting and classy.

Getting ahead: The meatballs can be made and pan-fried a day in advance. The soup also keeps well, once

Ingredients

Asia
Palestine
Soup

Ingredients

Method