Freekeh – a recipe with an exciting taste

Jamila Wazan came to Sweden from Syria four years ago. She works in catering, with House of Beatrice at Krinova.

Freekeh is one of her favourite dishes.

– It's really delicious, she says.

There are lots of different kinds of freekeh.

– You can have anything in it from meat, such as chicken, to peas and carrots. You can make a vegetarian freekeh too, with no meat at all.

The dish is served on a big plate, and you can scatter some nuts or raisins over it.

You can use other kinds of meat instead of lamb, for example beef.

– You can vary the recipe according to taste, and use herbs and vegetables that you like, Jamila says.

Freekeh (8 portions)

About 6 dl freekeh (optional type)

1 kg lamb

200 gr peas

200 gr blanched almonds

2 onions

Approximately 12 dl hot water

2 tbsp beef stock

Butter and oil for frying

Method:

1. Chop the onion and cut the meat into small pieces.

2. Boil up the water in a pot.

3. Put in the meat. When it comes to the boil, skim off the scum from the surface. (The scum spoils the taste)

4. Add the onions and herbs/spices. Let it all simmer.

5. Boil up the peas quickly in a pan, then drain.

6. Heat the oil in a big pot. Add the freekeh and fry for about 4 minutes, stirring all the time.

7. Pour over 12 dl hot water + beef stock (the water should cover the freekeh by a couple of inches). Cover with a lid.

8. Let the freekeh come to the boil. Reduce the heat to low. Let it steam slowly for about an hour.

9. Add herbs/spices to taste. Add more stock or salt if required.

10. Fry the almonds golden-brown in a frying-pan.

11. Put the freekeh on a serving-dish, then place the meat on top, and garnish with almonds and peas.

Serve freekeh with a salad and yoghurt if you wish.