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Freekeh bi Djaj

Name: Freekeh bi Djaj
Total time: 80 min
Yield: Serves 4
Cuisine: Syria
Ingredients: 250g Freekeh; 2 Chicken Thigh; 1 Onion; 1 Cinnamon stick; 1 Bay leaf; 3 Cardamom; A pinch Cinnamon powder; 30g Butter; 40g Almonds; 1 tsp Salt; A pinch Black Pepper; 1L Water; To taste Plain yogurt

Rice

⏱ 80 min

👥 Serves 4

Difficulty ⭐

Smoked green wheat cooked in chicken broth and topped with chicken and nuts — a Syrian dish.

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📖 The Story Behind This Dish

Freekeh is young green wheat roasted over fire and then threshed, prized for its smoky aroma and chewy bite. It's a grain eaten in Syria since ancient times, and cooking it in chicken broth topped with shredded chicken and toasted almonds or pine nuts is a classic for celebrations and welcoming guests.

🌆 Where it's eaten: In a Syrian farmhouse, shredded chicken and golden nuts are scattered over brown grain on a big platter, served with yogurt.

🥕 Ingredients (serves 4)

Freekeh 250g
Chicken Thigh 2
Onion 1
Cinnamon stick 1
Bay leaf 1
Cardamom 3
Cinnamon powder A pinch
Butter 30g
Almonds 40g
Salt 1 tsp
Black Pepper A pinch
Water 1L
Plain yogurt To taste

👩‍🍳 Instructions

Simmer the chicken 40 minutes with water, a halved onion, cinnamon stick, bay leaf, cardamom, and salt; remove and shred.
Rinse the freekeh and drain.
Melt half the butter in a pot, fry the freekeh, and add the ground cinnamon and 600ml chicken broth.
When it boils, cover and cook on low for 30 minutes.
Toast the almonds in the remaining butter, place on the freekeh with the chicken, and serve with yogurt.

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