Freekeh is one of the oldest grains in Palestinian and Levantine cooking, made from young green wheat harvested early and fire roasted to save it from spoilage. What began as a necessity became a tradition, turning hardship into nourishment. The smoky aroma of freekeh is deeply tied to the land, the harvest, and the resourcefulness of village life. For generations, it was cooked for families, often with chicken, as a way to stretch the harvest and bring everyone to the table. This dish carries warmth, memory, and resilience, offering comfort that feels both humble and deeply rooted.
Yield
Serves 4
Total Cooking Time
1 hr 30 min
Preparation 20 min
Cooking 1 hr 10 min
Ingredients
Roasted Chicken
1 kg whole chicken, cut into pieces (2.2 lb)
2 large onions, thinly sliced
1 large onion, finely grated
6 garlic cloves, left whole
3 garlic cloves, crushed
30 g Zaatar & Zayn olive oil (2 Tbsp)
12 g Zaatar & Zayn sumac (2 Tbsp)
45 g fresh lemon juice (3 Tbsp)
8 g Zaatar & Zayn 7 spices blend (2 tsp)
5 g coriander seeds, freshly ground at home (1 tsp)
1 g ground nutmeg (½ tsp)
0.5 g ground cinnamon (¼ tsp)
Salt, to taste
Black pepper, to taste
Freekeh
400 g green freekeh, cracked (2 cups)
30 g Zaatar & Zayn olive oil (2 Tbsp)
1 large onion, grated into a paste
480 g hot chicken juices and water taken from the tray while the chicken is still roasting (2 cups)
Salt, to taste
Black pepper, to taste
8 g Zaatar & Zayn 7 spices blend (2 tsp)
Garnish
60 g roasted almonds, peeled and cut in half (½ cup)
Preparation Roasted Chicken
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Preheat oven to 220°C (425°F)
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Place the sliced onions and whole garlic directly onto a baking tray
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In a bowl, mix Zaatar & Zayn olive oil, sumac, lemon juice, Zaatar & Zayn 7 spices blend, ground coriander, nutmeg, cinnamon, salt, and black pepper
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Add the finely grated onion and crushed garlic to the marinade and mix well
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Take 45 g of the marinade (3 Tbsp) and mix it thoroughly with the sliced onions and whole garlic on the tray until evenly coated
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Add the remaining marinade to the chicken pieces and mix thoroughly, coating every piece well
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Place the marinated chicken over the onion and garlic mixture
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Place baking paper directly on top of the chicken, pressing lightly to follow the surface
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Cover tightly with foil over the baking paper
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Roast for 35 to 40 min
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While the chicken is still roasting, carefully remove 480 g (2 cups) of the hot juices and water from the tray and reserve
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Remove foil and baking paper
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Continue roasting uncovered for 15 to 20 min until deeply colored and cooked through
Preparation Freekeh
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Rinse the freekeh briefly and drain well
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Place a pot on the stove over medium heat
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Add Zaatar & Zayn olive oil
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Add the grated onion paste
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Cook slowly, stirring, until deeply softened and caramelized, about 12 to 15 min
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Add the freekeh
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Season with salt, black pepper, and Zaatar & Zayn 7 spices blend
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Mix and toast the freekeh with the onion and spices for 2 to 3 min until fragrant
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Add the reserved hot chicken juices and water
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Bring to a gentle boil
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Reduce heat, cover, and cook for 18 to 20 min until the freekeh is tender and the liquid is absorbed
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Turn off heat and rest covered for 5 min
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Fluff gently with a fork
Assembly
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Transfer the freekeh to a large serving platter
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Arrange the roasted onions and garlic over the freekeh
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Place the roasted chicken pieces on top
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Scatter the peeled, halved roasted almonds over the dish
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Serve any extra roasted onions and garlic on the side
Texture and Flavor Notes
Smoky, tender freekeh
Deep sweetness from onions cooked two ways
Warm, layered spices with bright sumac, lemon, and garlic
Traditional Serving
Served hot, family style
Often accompanied by yogurt or fresh salad
Storage
Best eaten fresh
Leftovers can be refrigerated for up to 3 days and reheated gently
