If you haven’t had freekeh yet, it is about time you did! The star grain among foodies in the western world for quite some time now, freekeh, also known as Farikah or Freek has been in our Middle Eastern pantries for ages, literally! We love it in all variations, whether as a side dish to yoghurt dishes or with chicken or lamb, we just can’t get enough from its smoky flavour and its creamy texture.
Freekeh with ablama (stuffed zucchini in cooked yoghurt). Photo taken under the skies of Marjeyoun while working on my book. Recipe available in the book
I always make sure to have large amounts in my pantry to last till my next trip to Lebanon. I know it is available on the market in Germany but I still prefer to get it from my source in Marjeyoun. I also prefer cracked freekeh to whole grain because it turns out creamy like risotto. If you use whole grain just make sure to add more stock liquids and cook it longer than stated in my recipe. As for the nuts, follow the principle of the more the merrier and everybody will be very happy!
Freekeh served with laban ummuh (Lamb and onions in cooked yoghurt). Photo taken in cold Germany, recipe soon on the blog
You can only make it vegetarian by using only vegetable stock, but as mentioned in the recipe, you can also use chicken or lamb stock depending on the dish you are preparing.
This freekeh recipe first appeared in my cookbook by Tamyras in 2015.
Freekeh
Ingredients
- 60 ml sunflower oil
- 40 g blanched almond halves
- 60 g pine nuts
- 30 g butter
- 500 g freekeh picked, rinsed several times and soaked in cold water for 30 minutes
- 1200 ml vegetable beef or chicken stock
- 1 ½ teaspoon salt or to taste
- ¼ teaspoon allspice
- ¼ black pepper or to taste
- 0.5 g to 1kg plain yoghurt to serve
Instructions
- Heat the oil in the large pot over medium heat and fry the pine nuts, stirring all the time, for about 2 minutes or until golden in colour. Remove with a slotted spoon onto a plate. Then fry the almonds, like the pine nuts, for 2 minutes and remove onto a plate. Reserve.
- Add the butter to the oil in the large pot and sauté the drained freekeh for 2 minutes over moderate heat, stirring all the time. Season with the salt, the allspice and the black pepper and pour in the stock. Bring to a boil over high heat. Reduce to a simmer and cook, covered, for about 40 minutes or until the water is totally absorbed. Stir occasionally while cooking.
- Spread freekeh over the serving platter and garnish with the pine nuts and the almonds. Serve as a main dish with some plain yoghurt or as a side dish with ablama or laban ummuh.
Notes
An excellent recipe!
Thank you, Liliane!
I too love to get my Fareeka from marjayoun….my birthplace….however not always possible…I saw fareeka wheat sold on Amazon….any feedback? Thanks!
Hi Emily, Fareeka/Freekeh is the super grain nowadays. It is available online, so why not try ordering it? I haven’t as I buy mine in Marjeyoun each year, but also can find it in middle eastern food stores. Jordanian Freekeh is excellent for example.
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