One (of many) time, my family had dinner at the Charafeddine household. We were greeted at the door with smiles and the smell of Arabic food in the air. As we grabbed our seats at the dining table, I saw a new and unusual dish - a dish named freekeh. It is a smoked wheat, cracked like burghol. She prepared it quite simply with a delicious mix of nuts on top.
After my first bite, I craned my neck to make eye contact with my mom. She looked at me with questioning eyes. I asked, "why have I never had this before?" Almost immediately, I turned to Tante Hala and asked how she made it. Steps as follows...
Clean 1 cup freekeh and remove any the little stones and wash well.
Boil in a pot with 2 cups chicken or beef broth. The homemade kind is best. If store bought, then fat free and low sodium.
As it boils, add salt and a few pinches of allspice to taste.
If the freaked is not fully-cooked when broth dries up, add another 1/2 cup of broth.
Fluff with a fork as it finishes and don’t let it dry completely.
When done remove from heat, add a table spoon of butter and mix well. Cover with blanket and let it sit a half hour.
Serve with lots of fried pine nuts and almonds. You can also serve with chicken or chunks of meat if you want.
Sahtein to any and all who make freekeh or eat it for the first time.
At the Charafeddine Household
With our families