Freekeh

History traces freekeh back to ancient Egypt and in Lebanon, Jordan and Syria. The story goes that in 2300 B.C., a nation in the Eastern Mediterranean was anticipating an attack on their city. Worried about losing their crops and starving, they picked the early green heads of wheat and stored them. Unfortunately, the city came under fire and their green wheat was burnt. The people, not ready to throw out their food supply, rubbed the wheat heads and found the grain not only edible, but delicious!

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Meal Plan
Servings
3People
There is no Nutrition Label for this recipe yet.
  • Course Lunch
  • Cuisine Lebanese Recipes, Palestinian & Jordanian Recipes, Syrian Recipes

Ingredients :

  • 1 kg freekeh . about 3 – 4 cups
  • 1 medium onion
  • 1 cup sunflower oil
  • 1 tablespoon cumin Salt and pepper to taste Knorr seasoning powder with water or preferably chicken stock Pomegranate as garnish
Servings Plan: People
Select Units :
  • Course Lunch
  • Cuisine Lebanese Recipes, Palestinian & Jordanian Recipes, Syrian Recipes

Ingredients :

  • 1 kg freekeh . about 3 – 4 cups
  • 1 medium onion
  • 1 cup sunflower oil
  • 1 tablespoon cumin Salt and pepper to taste Knorr seasoning powder with water or preferably chicken stock Pomegranate as garnish
Servings Plan: People
Select Units :
There is no Nutrition Label for this recipe yet.

Instructions :

-- Pre – preparations:
  1. Chop the onion finely.
  2. Soak the freekeh in warm water for 10 – 15 minutes.
-- Preparations:
  1. Drain the water from the freekeh.
  2. In a pot, sauté the chopped onions in a little bit of sunflower oil.
  3. Add the freekeh to the sautéed onions, add the rest of the sunflower oil, and sauté them together for 2 – 3 minutes.
  4. Add the cumin, salt, and pepper.
  5. Cover it with water and knorr seasoning powder, or preferably chicken stock.
  6. Cover the pot, bring it to a boil, then let it simmer for 30 – 40 minutes, and keep checking if it needs more liquid while simmering.
  7. Garnish it with pomegranate seeds as a final touch.
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