Freekeh – a recipe with an exciting taste
There are several variations of freekeh. Freekeh consists of roasted green wheat grains. The wheat is extremely nutritious, and it has a pleasant smoky flavour.
You can have almost anything in it, from beef,chicken or lamb to completely vegetarian, without any meat at all, and vegetables such as peas and carrots.
– You can vary the dish according to what you like, and add your favourite vegetables and spices .
Freekeh (8 portions)
About 6 dl freekeh (optional type)
1 kg lamb
200 gr peas
200 gr blanched almonds
Approximately 12 dl hot water
2 tbsp beef stock
Butter and oil for frying
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.