Freekeh Pilaf With Mint And Pine Nuts Recipes

FREEKEH GARBANZO PILAF

Steps:

• Freekeh must be soaked for 30 minutes prior to cooking.
• For the Garbanzos:.
• Drain the garbanzos of their soaking liquid.
• Place in a medium sized pot and cover with about 3 cups fresh water.
• Add bay leaf, garlic, thyme and peppercorns. You can place them in a bouquet garni bag if you choose.
• Bring the water up to a boil. Simmer until the garbanzos are cooked through.
• Drain, remove the aromatics, and set aside.
• To Prepare the Pilaf:.
• Heat up the olive oil in a medium sized pot.
• Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent.
• Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.
• Drain the freekeh of its soaking liquid and add it to the pot. Stir everything together so that the freekeh is well integrated, and cook for about 2 minutes, stirring gently.
• Pour in the broth and bring to a simmer.
• Cover the pot and let cook for 30 minutes.
• Add the garbanzos and continue to cook for another 5-10 minutes, or until the liquid has been absorbed and the wheat is cooked through.
• NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.
• Make the short sauce by blending the remaining ingredients (starting with the cilantro) together until coarsely chopped, as you do not want a smooth puree.
• Spoon a bit of the sauce into the pot and stir to combine.
• Serve while warm.

FREEKEH (ROASTED GREEN WHEAT) WITH CHICKEN - A TRADITIONAL ARAB

Steps:

• Soak the freekeh in plenty of water, it will start to absorb right away.
• Cover chicken with water in large pot.
• Bring to boil.
• Skim the scum off the top until broth is clear.
• Add two onions, cut in half, to remove any bad odors from the chicken.
• Simmer for another half hour.
• Remove chicken from broth. Set aside.
• Strain broth.
• Rinse freekeh, drain well.
• In a large pot, add olive oil to cover bottom and fry freekeh in it for a couple minutes.
• Add some of the broth, without measuring, to cover.
• Simmer slowly, covered.
• Add broth to keep from drying out.
• If you run out of broth, use water.
• Cook for an hour or more, making sure it does not get too dry.
• A half an hour before serving, heat oven to 400 degrees.
• Mix tomato paste, olive oil, salt, pepper and paprika.
• Put chicken on baking tray and brush with tomato/oil mixture.
• Bake for 20 minutes or until chicken gets a nice toasty finish to it.
• To serve, put freekeh on large tray. Top with chicken. Sprinkle with almonds and pine nuts.
• Serve with a yogurt salad made of plain yogurt, cucumber, dried mint, chopped green onions, and some salt to taste. Also, serve a salad of finely chopped tomato, cucumber, onion, green pepper, carrot, etc with a dressing of lemon and olive oil.