Shurabat al-farik or freekeh soup is a traditional dish made with freekeh as the main ingredient - a type of green wheat that’s been dehydrated, roasted, sun-dried, and rubbed. The name of this grain means to rub or the rubbed one in Arabic, referring to the process of preparing the wheat rather than to a specific wheat variety, and it is the grain’s distinctive aroma and flavor that lend the unique, smoky, earthy, and nutty notes to this specialty.

To make the soup, freekeh is sautéed alongside onions, and it's then simmered in meat stock (usually chicken stock) which is typically flavored with spices such as allspice, cardamom, cumin, black pepper, bay leaves, cloves, cinnamon, and garlic.

The soup can be prepared with either coarse or finely cut freekeh, and it may (optionally) be enhanced with diced or shredded chicken and vegetables. This highly nutritious dish is typically eaten while it’s still hot as a main course, and it’s usually garnished with fresh parsley before serving.

Freekeh soup is often accompanied by bread, olives, and lemon wedges on the side, while some like it with a dollop of sour cream or yogurt (such as laban) on top.