Wasfetna

Freekeh

Freekeh cooked in lamb broth, served with tender lamb and toasted nuts.

Freekeh — Lamb
Cooking time
2 hr 10 min
Hands-on time
20 min
Free time
1 hr 25 min
Difficulty
Medium
Cuisine
Levantine
Contains
Dairy, Gluten, Nuts

Ingredients

5people

Amounts follow the number of people

For the freekeh

For the topping

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Pot with a lid — Freekeh swells a great deal — leave it room.
  • Strainer — The freekeh is washed twice and the stock strained once the lamb is out.
  • Food thermometer

Method

  1. Soak the freekeh in cold water and wash it twice to remove any pebbles and floating husks.

    10 min
    You’ll know it’s ready when

    The water is clear and there are no floating impurities.

    Tip: Freekeh contains small pebbles — washing is not optional.

  2. Cover the lamb with water, onion and cinnamon. Bring to a boil, skim, then cover and simmer until completely tender, about 75–85 minutes or longer if needed. Lift out the meat and strain the stock.

    1 hr 25 minYou can walk away
    You’ll know it’s ready when

    A fork enters easily and the fibers separate readily.

  3. Sauté the freekeh in ghee for two minutes until it releases its smoky aroma.

    4 min
    You’ll know it’s ready when

    The aroma has changed and grown stronger.

  4. Add five cups of broth and salt, and cover the pot over low heat. Extend cooking with additional hot stock if needed until the freekeh is tender.

    25 minYou can walk away
    You’ll know it’s ready when

    The freekeh has swelled and absorbed the broth.

    Tip: Freekeh needs more liquid than rice and a longer cooking time.

  5. Arrange the lamb on top of the freekeh, scatter the nuts, and serve with yogurt.

    6 min
    You’ll know it’s ready when

    The freekeh is firm, not watery, and the lamb is hot.

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