Freekeh or pronounced Farik in Arabic is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North Africa cuisines. Popular in many countries of the Eastern Mediterranean Basin where durum wheat originated.
The rubbing process of the grains gives this food its name, Farik (Rubbed).The seeds are cracked into smaller pieces that resemble green bulgur. Freekeh in Lebanon and Syria usually is prepared with lamb, onion, butter, Arabic spices, cinnamon, and salt.
Similar to the popular dish riz a’dajaj (poached chicken served on rice).This recipe Freekeh is unique with its nutty smocked full of flavour, mouth-watering taste.
2 cups freekeh
½ onion quartered
1 onion chopped
300 g minced lamb or beef
1 medium full chicken skinless
2 cinnamon sticks
3 bay leaves
5 cardamom pots
1 tablespoon of Salt
2 tablespoons of ghee
1 tablespoon of Butter
1 ½ tablespoon Baharat
1 tablespoon of cinnamon powder
Salt to taste
Wash the freekeh and remove any burnt grains or stones
In a large pot put the chicken cover with water. Add the quartered onion, cinnamon sticks, bay leaves, cardamom pots, cloves and salt. Cover and bring to a boil. Skim off any discoloured from the surface throughout cooking. Simmer for 30 minutes or until cooked through.
Remove the chicken, leaving a light stock and set aside until cool to handle. Break the meat into large pieces, removing the bones.
In a reasonable sized pot on medium heat. Heat the ghee and add the chopped onion. Fry until soften, then add the minced lamb, cook until browned.
Add the Baharat to the cooked minced lamb and 1 teaspoon of salt. Stir for a minute and combine well.
Stir in the freekeh and add about a litter or so chicken stock and bring to a boil. Lower the heat, cover and simmer for 40 minutes. Stirring occasionally to prevent the bottom from sticking.
In a frying pan over medium heat melt the butter with little of oil. Add the almonds first and cook until lightly toasted then add the pine nuts on to the almonds and toast until golden in colour. Remove from the pan and set aside.
In another pan add some butter when it melts add the chicken pieces, ground cinnamon and 500 ml of chicken stock. Bring to the boil to reheat the chicken.
Spoon the freekeh onto a serving plate. Place the chicken on top and garnish with the nuts. Serve and enjoy