I learned to make this dish while visiting my Syrian sister in-law in Kuwait. She is a truly amazing woman, she excels at whatever she puts her hands to, and of course she is a fantastic cook! Since I’m a beginner at speaking Arabic, our time together in the kitchen involved a lot of pointing, gesturing, nodding, and excitement when the other person finally understood what was being communicated.Freeke/freekeh/freeka or freeki is a famous main dish in Lebanon, Syria and Jordan.
500g lamb/ beef boneless
3 cups of freekeh corn
6 cups of chicken stew/ beef stew
2 tablespoons ghee
2-3 tablespoon cooking oil
2 pcs laurel leaves
Pinch of cardamom
pinch of cinnamon
pinch of cumin
pinch of black pepper
Almonds or pine nuts for garnishing
Cook the lamb/beef in the stew. When done take it out and grill it on the non stick pan till it gets a golden color and keep aside.
Put ghee and cooking oil in the cooking pan under meduim fire. When the ghee start melts, add the Freek corn (after it's well rinsed), until it's dry. Add all the spices and keep stirring for few minutes. Add the beef/lamb stew to the Freek corn. When the stew starts to boil, cover the pan, decrease the fire to low and cook for 30-45 minutes until the freek corn is well done.
Fry the almonds or pine nuts until they get a golden color.
When the Freek is ready put it into the serving dish and add the roasted beef/ lamb over it and garnish with pine nut or almonds. Serve with Shakriye/ Arabic meet yogurt soup.
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