Today I’m sharing Freekeh with Lamb.
Freekeh is an ancient grain, roughly translated to “rubbed,” that is very popular in the Levant, Turkey, and parts of northern Africa. It’s named for its processing method. The wheat is harvested in April-May, about 6 weeks before the regular wheat harvest, unripe, lending its signature green color. It’s smoked surrounded by straw, rubbed together by hand, and dried in the sun before being packaged for use at home. Freekeh is nutritious, fibrous, and has a very low glycemic index, making it a healthy option with just about any protein. When cooked properly, it lends a super creamy and unctuous texture with a slightly nutty flavor. It’s a versatile grain made into pilafs, soups, and stuffings.
The freekeh dish I’m sharing today is cooked in chicken broth and topped with lamb cubes, but you can easily add slow-roasted lamb shanks or roasted chicken. One element that is absolutely necessary is the toasted almonds or pine nuts dripping in ghee.
Cooking freekeh is simple, but it requires patience. The trick is to set it on the lowest heat setting (or on a low temperature in the oven), add broth, allow it to absorb, and add more broth as necessary, almost like a risotto. It is a decadent dish that does and should take time over the stove to draw out its natural smokiness and velvety texture. Anyone that claims they cook it in 15-20 minutes is not doing it right (although cracked freekeh will cook in less time than whole grain).
You would be hard pressed to find a family gathering spread without freekeh. It’s rich, decadent, flavorful, and loved by absolutely everybody.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments to let everyone know how it works out. I also love to see your creations! Tag #omayahcooks and @omayah.atassi on Instagram!
Freekeh with Lamb
This wholesome, nutritious grain is cooked low and slow with chicken broth to bring out its natural smoky, creamy, and nutty flavor. I prepared it with lamb stew meat here, but feel free to top it with roasted chicken or slow-roasted lamb shanks.
Serves: About 8
Prep time: 5 minutes
Cook time: 1 hour
Ingredients:
Freekeh:
3 c whole grain freekeh, washed
1/2 c neutral cooking oil, such as sunflower or canola
1 large onion, chopped finely
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
5 c chicken broth, preferably homemade
Meat:
1 onion, chopped coarsely
2 lb lamb or beef stew meat, cut into cubes
2 tsp 7 spices
1 tsp salt
1/2 tsp black pepper
1/2 c slivered almonds or pine nuts
1-2 Tbsp butter or ghee
Instructions:
In a large nonstick pot, preheat the oil over medium and add the onion. Sauté, stirring occasionally, until it starts to turn golden, about 10-15 minutes.
Add the freekeh and toast, tossing frequently, until starting to take on a golden brown color. Add the seasoning and stir for another minute or so.
Add the broth. When it comes up to a boil, reduce to the lowest setting and cover. Allow the freekeh to fully absorb the liquid, about 30 minutes. Taste for tenderness and add more broth as necessary, about 1/2 c at a time. I ended up adding a total of 6 c of broth, and it took about an hour to cook, but it depends on the brand of freekeh. Adjust seasoning and set aside to fluff up for about 10 mintues.
Meanwhile, cook the meat. Add the meat and onion to a stockpot set over high with the seasoning. Toss constantly until browned. Top with water, allow to come to a boil, cover, and reduce to a simmer. Cook until easily pierced with a fork. Drain and set aside.
Melt the butter or ghee in a small saucepan set over medium heat. Add the nuts and stir frequently until aromatic and golden brown, about 4-5 minutes.
To serve, add the freekeh to a serving platter, top with meat cubes, then top with nuts. Serve immediately.
If you’re making the freekeh several hours ahead of time, wrap in a large blanket or towel to keep warm.
Freekeh can be stored in an air-tight container in the fridge up to 1 week. Reheat gently on the stove before serving.
