5 from 1 vote
Freekeh with Meat
Course Main Course
Keyword Palestinian Products
- 2 cups Equal Exchange Freekeh
- 1 kg. (2.2 lbs) lamb shanks without the bone or you can substitute tender beef cubes or chicken
- 1 medium onion finely chopped, for the freekeh
- 1 medium onion chopped, to cook the meat
- 3 Tbsp. Equal Exchange Olive Oil for cooking the freekeh
- 1 Tbsp. vegetable oil for cooking the meat
- 1 tsp. salt
- ¼ tsp. cinnamon
- ½ tsp. black pepper
- ½ tsp. allspice
- 2 Tbsp. almonds peeled and separated in half
- 2 Tbsp. pine nuts
Wash the freekeh really well and then put it a strainer till the water is all out.
Put 1 Tbsp. of vegetable oil with 1 finely chopped onion in a cooking pot. Fry the onion till it slightly changes color. Then put the meat in the pot and fry it with onion till it is semi cooked or becomes a darker color. Then add 4 cups water. After it boils, put it on low temperature and let it cook for one hour or till the meat is fully cooked. The meat should be very soft. Strain the meat broth (so the onions are out). Put the meat and the meat broth aside.
Get a large cooking pot and 1 medium finely chopped onion (for the freekeh). Put 3 Tbsp. olive to fry the onion till it is semi-fried. Add the freekeh with all the spices and stir fry it for a few minutes. Then put your meat broth on top. It will take 20–25 minutes to cook the freekeh on low to medium temperature. Cover your pot.
In a pan, fry the almonds and pine nuts in 2–3 Tbsp. of vegetable oil separately.
After the freekeh is done, put it in a serving plate and put the meat on top. Then put the fried almonds and pine nuts on top of the freekeh.
Recipe courtesy of PARC.