Bekaa Chicken Broth with Freekeh

The Bekaa Valley's definitive Sunday lunch: a long-simmered whole chicken broth enriched with toasted freekeh and dried Omani lemon. The altitude-cooled air of the Bekaa means this soup is eaten year-round, not just in winter.

Ingredients

• 1 large (about 1.8kg) whole chicken
• 300 g freekeh (whole-grain)
• 3 whole dried Omani lemon (loomi)
• 2 large yellow onion
• 2 pieces cinnamon stick
• 1 tbsp allspice berries
• 4 whole cardamom pods
• 3 leaves bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp toasted pine nuts
• 1 small bunch fresh flat-leaf parsley

Method

1. Rinse the chicken thoroughly. Place in a large stockpot and cover with 3 liters of cold water.
2. Pierce each dried lemon 4–5 times with a sharp knife and add to the pot. Add the halved onions, cinnamon sticks, allspice, cardamom, and bay leaves.
3. Bring to a boil over high heat, skimming the grey foam carefully for the first 10 minutes. Reduce to a low simmer.
4. Cook uncovered for 75–90 minutes until the chicken is completely tender and falling off the bone.
5. Remove the chicken and set aside to cool. Strain the broth through a fine-mesh sieve and discard the aromatics. Reserve the loomi — press them against the sieve to release their juices into the broth.
6. Return the strained broth to the pot. Taste and season with salt and pepper. Bring to a gentle boil.
7. Add the freekeh. Stir once and reduce heat to medium-low. Cook 25–30 minutes, stirring occasionally, until the freekeh is tender but still has some chew.
8. Meanwhile, pull the chicken meat from the bones in large pieces, discarding skin and bones.
9. Add the chicken meat back to the pot. Simmer 5 more minutes together.
10. Serve in deep bowls, topped with toasted pine nuts and roughly torn parsley.

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