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.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →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
Instructions
- Rinse the chicken thoroughly. Place in a large stockpot and cover with 3 liters of cold water.
- 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.
- Bring to a boil over high heat, skimming the grey foam carefully for the first 10 minutes. Reduce to a low simmer.
- Cook uncovered for 75–90 minutes until the chicken is completely tender and falling off the bone.
- 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.
- Return the strained broth to the pot. Taste and season with salt and pepper. Bring to a gentle boil.
- 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.
- Meanwhile, pull the chicken meat from the bones in large pieces, discarding skin and bones.
- Add the chicken meat back to the pot. Simmer 5 more minutes together.
- Serve in deep bowls, topped with toasted pine nuts and roughly torn parsley.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is 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.
Where is Bekaa Chicken Broth with Freekeh from?
Bekaa Chicken Broth with Freekeh comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Bekaa Chicken Broth with Freekeh vegetarian?
No — as written, Bekaa Chicken Broth with Freekeh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of dried omani lemon (loomi) in Bekaa Chicken Broth with Freekeh?
The dried omani lemon (loomi) called for here is part of the traditional recipe and gives Bekaa Chicken Broth with Freekeh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Bekaa Chicken Broth with Freekeh?
In a Lebanese soups spread, Bekaa Chicken Broth with Freekeh is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make Bekaa Chicken Broth with Freekeh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.