Sunday, July 22, 2012


Freeke also spelled freekeh, freeka or freeki is a famous main dish in Lebanon, Syria, and Jordan. Try this wonderful freeke recipe
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. In Syria Freekeeh will be serve with roasted lamb/beef, shakriya (yogurt suop with meat and potatoes) and pine nuts is once of my favourite family dishes.


1kg mutton
1 inch fresh ginger
1 stick cinnamon

2 pcs bay/laurel leave
3-4 pcs cardamom pods
5-6 pcs black papper corn

2 cups of freekeh corn
1 pc MAGGI chicken/beef/mutton stock
3 tablespoons ghee
2 laurel leaves
Pinch of cardamom
pinch of cinnamon
pinch of black pepper
4 cups water/stock
salt to taste
pine nuts for garnishing

Heat 1 tbsp of ghee 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
and set meet aside

Put 2 tbsp ghee in the casserole under meduim fire,fry the Freeke corn (after it's well rinsed), until it's dry. Add all the spices and keep stirring for few minutes. Add the mutton stew to the Freeke corn. When the stew starts to boil, cover the pan, decrease the fire to low, and cook for 30 minutes until the freeke corn is well done.

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

Enjoy your freeke with Shakriye sauce/ soup.

No comments:

Post a Comment