Freekeh (الفريكة) dates back to ancient Mesopotamia, where it was cooked as commonly as we would cook rice today; as an everyday meal staple.
It is basically wheat grain, picked when it is still green. It has since gained popularity and is being enjoyed as a superfood across the globe.Generally, it is served with some form of braised or roasted meat (lamb, or chicken, or even pigeon).
A simple roast chicken would do very well.
I braised a little bit of mutton together with the freeka, but that is completely optional if you want a vegetarian dish.
2 Tbsp oil
1 1/2 onion, chopped finely
300g roughly chopped meat (optional)
2 cups freekeh, rinsed and drained
1 1/2 tsp salt
Heat the oil over medium-high in a pot.
Saute the meat and the onions until golden all around on the outside.
Add a cup of boiled water, cover, reduce heat to medium, and braise for 20 minutes.
Add the freekeh and the salt, stir to evenly distribute.
Add enough boiled water to just cover the mixture.
Bring to boil, reduce heat to low, cover the pot and simmer for 30 to 40 minutes, stirring half-way through.
Serve hot, accompanied by a salad and some form of roasted meat.