Freeke grains are cereals made from green wheat. In this recipe, they’re cooked in lamb broth. A treat!
In a cooking pot, place the lamb pieces and cover with water. Add salt and put on high heat until the water boils.
Reduce the heat and cover the cooking pot and let it simmer for about 1½ hr until the meat is tender. Check every once in a while to remove the foam forming on top of the water. Discard the foam.
When done, remove the meat from the cooking pot and keep it warm. Reserve the meat broth for later use.
In a skillet, fry the chopped onions in butter until they become soft.
Add in the freekeh and stir for 2 min.
Pour the meat broth over the freekeh and season with the spices and salt. Add more water if needed to cover the freekeh by at least 10 cm.
Bring to a boil then leave covered over low heat until the water and broth are absorbed by the freekeh. Make sure that the freekeh does not dry out by adding water from time to time if needed.
To serve, put the freekeh in a serving dish; top it with the meat pieces and sprinkle with the fried almonds.
The same dish can be prepared with chicken rather than lamb.
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Even though i lived and grew up in Lebanon, i really like Syrian food. This is the food i used to have at home since my mom is Syrian and she's a great cook. Many people think Syrian and Lebanese food are similar, they are not really.
My mother cooks some traditional Syrian dishes that you only find in Syrian families. I got some of her recipes, and i really enjoy cooking them from time to time. It always get good reviews…
My Moroccan sister-in-law has also taught me some of her recipes that I shared on shahiya; I think it is fun to exchange recipes with others and try new ones.
Besides cooking I also enjoy eating :) and living in Beirut helps a lot in this! . Beirut restaurants are the best….
Favorite things to cook:
Sayadieh and Lamb and Freeke