Freeke

Freeke (sometimes spelled frikeh) or farik (Arabic: فريكة‎) is a cereal food made from green wheat that goes through a roasting process in its production. It is an Arab dish that is especially popular in Levantine and Egyptian cuisine, but also in North African and other neighboring cuisines.
In Syria Freekeeh will be serve with roasted lamb/beef, shakriya (yogurt suop with meat and potatoes) and pine nuts is my favourite family dishes.

FREEKE

Freekeh

Freeke also spelled freekeh, freeka or freeki is a famous main dish in Lebanon, Syria, and Jordan. Try this wonderful freeke recipe.

1kg mutton/beef
1 inch fresh ginger
1 stick cinnamon
2 pcs bay/laurel leave
3-4 pcs cardamom pods
5-6 pcs black papper corn
water

4 cups of freekeh corn
2 pcs MAGGI chicken/beef/mutton stock
4-5 tablespoons oil
2 laurel leaves
Pinch of cardamom
pinch of cinnamon
pinch of black pepper
8 cups water/stock
salt to taste

almonds/pine nuts (I'm using pine nuts)

Heat 2 tbsp of oil over medium-high heat. When the oil starts to ripple, add the meat and let it brown on one side before stirring it (about 3-5 minutes). Stir the meat and add just enough water to cover (about 1L+-), then add the cinnamon, cardamom, ginger, black pepper and bay/laurel leave. Bring it up to a boil, then put the lid on, and turn it down to a simmer. Cook for about 45-60 minutes or until the meat is tender, stirring occasionally and adding water if necessary.Reserve stock & set meet aside

Put the oil in the casserole under meduim fire,fry the Freekeh corn (after it's well rinsed), until it's dry. Add all the spices and keep stirring for few minutes. Add the beef/ mutton stew to the Freekeh corn. When the stew starts to boil, cover the pan, decrease the fire to low, and cook for 30 minutes until the freek corn is well done.

Fry the almonds and pine nuts until they get a golden color.
When the Freekeh is ready poutit into the serving dish and add the roasted beef/ mutton over it.

Enjoy the freekeh with Shakriye sauce