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Dina's Kitchen

Lebanese Recipes

May 10, 2018

Freekeh

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

dina bayoud kohl
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Main Course
Cuisine Lebanese
Servings 6 servings

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

All images and text © Dina Bayoud Kohl for Dina’s Kitchen

 

Filed Under: General, Main Course, Vegetarian

Reader Interactions

Comments

  1. Liliane Khouri says

    September 04, 2019 at 13:49

    5 stars
    An excellent recipe!

    Reply
    • Dina says

      September 04, 2019 at 14:12

      Thank you, Liliane!

      Reply
  2. Emily Tahal says

    November 23, 2019 at 21:51

    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!

    Reply
    • Dina says

      November 24, 2019 at 22:19

      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.

      Reply
  3. 45.32.90.156 says

    March 16, 2020 at 18:00

    Hello, I wish for to subscribe for this webpage to obtain most recent updates,
    so where can i do it please help out.

    Reply
    • Dina says

      March 18, 2020 at 10:14

      Hi,

      There is a subscribe button on the first page.

      Reply
  4. sbobetberry says

    March 31, 2020 at 18:08

    Hello! Do you use Twitter? I’d like to follow you if that would be okay.
    I’m definitely enjoying your blog and look forward to new posts.

    Reply
    • Dina says

      April 01, 2020 at 10:11

      Hi! I have an Instagram account. Glad you are enjoying my blog 🙂

      Reply

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