Freekeh and rice

A blend of rice and Freekeh—green durum wheat fire-roasted for a unique smoky flavor—topped with meat cubes and nuts.

🥄 Ingredients

• 1 kg green freekeh (not yellow, as yellow freekeh will taste the same as wheat)
• 2 kg lamb on the bone
• 250 g Egyptian rice
• 3 medium onions (approximately 400 g)
• 1 tsp black pepper
• 1 tbsp salt
• 5 bay leaves
• 2 medium cinnamon sticks
• 10 cardamom pods
• 10 cloves
• 4 tbsp ghee
• 0.5 cup oil for frying
• Optional:
• Toasted blanched almonds
• Toasted pine nuts
• Toasted cashew nuts

👩‍🍳 Instructions

1. Boiling the Meat:
2. As with all dishes, boil the meat as previously explained. Heat the frying oil in a suitable pot along with the whole spices: bay leaves, cloves, cardamom, and cinnamon. Stir them into the oil to infuse the kitchen with their aroma before adding anything else. Then, slice the onions and sauté them once the oil is hot until they turn slightly golden. Add the meat, stir, and cover for 15 minutes to allow it to brown and retain its juices and nutrients.
3. Cover the meat with boiling water and let it simmer until cooked through. Now, add 1 tablespoon of salt and let it cook for 5 minutes to allow the meat to absorb the salt. Then, remove the meat from the broth and set it aside.
4. Cooking Freekeh and Rice:
5. Personally, I don't wash the freekeh and discard the black, charred grains, as they are essential to the freekeh's flavor. I simply add water to moisten it before cooking. I don't fully submerge it, but rather moisten it, and leave it to soak while the meat is cooking.
6. (Note: The text mentions "cooking the freekeh and rice," which seems out of place and likely refers to a recipe or dish. It has been omitted from the translation.) Now take 5 cups of water from the meat broth and add 1 tablespoon of salt (or to taste). Bring it back to a boil, then add the freekeh, stir, and bring it back to a boil again. After boiling, reduce the heat to low and let it simmer until the water is absorbed.

🌹 Decoration

Garnish the dish with chopped parsley and sprinkle with black pepper. Arrange the meat pieces, which should be reheated in the remaining broth. If desired, garnish the freekeh with slices of cucumber, red bell pepper, and tomato. Serve this dish with a side of cucumber and yogurt, ayran, or plain yogurt.