Shurbat Hareese

Ingredients

• 1 cup of hareese (or cracked wheat or barley)
• ½ chicken
• 2 onions, finely chopped
• 2 carrots, grated
• 2 tomatoes, chopped
• 2 zucchinis, grated (optional)
• ¾ cup of cabbage, chopped (optional)
• ¼ cup of fresh parsley, cilantro, or coriander, chopped (optional)
• 2 Maggi bouillon cubes (chicken or vegetable flavor)
• 2 teaspoons of ground cardamom
• 2 teaspoons of ground cumin
• 1 tablespoon of zatar flakes (or thyme or oregano flakes)
• salt and black pepper to taste

Directions

1. Wash and skin the chicken.
2. Cut it in half.
3. In a large pan, boil the hareese and the chicken in plenty of water, until the hareese is beginning to get tender.
4. Remove the chicken from the pan.
5. Add all of the rest of the ingredients.
6. Return to a boil.
7. Remove the chicken meat from its bones and chop it.
8. Add the chicken to the soup.
9. Cover and continue boiling until the hareese is well cooked and the vegetables are tender.
10. Add water as needed to make the soup the thickness that you like.
11. Add salt and black pepper to taste.