Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, green wheat grains with lamb - freeket ghanam. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
The quality varies so check the grains carefully; if they look broken up and full of debris, don't get them; freekeh will have some black sediments because it is smoked wheat berries, but not all Serve this dish with toasted nuts on top and the lamb pieces placed over the freekeh (previously reheated a bit). Freeket lahma, a green wheat pilaf dish with roasted lamb, spring peas, and pine nuts, comes from Jordan, and shūrba al-farīk is a Jordanian cuisine Freekeh's nutritional attributes are comparable to other cereal grains, especially durum wheat from which it is derived, depending on the durum cultivar. Whole grains contain the entire grain kernel ― the bran, germ, and endosperm.
Green wheat grains with lamb - freeket ghanam is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Green wheat grains with lamb - freeket ghanam is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have green wheat grains with lamb - freeket ghanam using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Green wheat grains with lamb - freeket ghanam:
- Prepare 1 kg lamb pieces
- Make ready 1 1/2 cups green wheat, freekeh, washed and drained
- Get 2 onions, chopped or sliced
- Take 1/3 cup butter
- Prepare 1/2 cup almonds, fried in vegetable oil
- Take 1 tablespoon vegetable oil, for frying
- Get 1/4 teaspoon black pepper
- Make ready 1/4 teaspoon cinnamon
- Prepare 1/4 teaspoon cumin
- Take 2 1/2 teaspoons salt
It is produced by harvesting grains while still soft, young and The process captures the grains at a state of peak taste and nutrition. Freekeh is the name of this process and is not the name of a grain variety. Freeket l ahma, a green wheat pilaf dish with roasted lamb, spring peas, and pine nuts com es from Syria and shurba al-farik is a Palestinian soup with green F reekeh has at least four times as much fiber as some other comparable grains, co nsisting mostly of insoluble fiber. It also has a low glycemic.
Instructions to make Green wheat grains with lamb - freeket ghanam:
- In a cooking pot, place the lamb pieces and cover with water. Add salt and put on high heat until the water boils.
- Reduce the heat and cover the cooking pot and let it simmer for about 1½ hr until the meat is tender. Check every once in a while to remove the foam forming on top of the water. Discard the foam.
- When done, remove the meat from the cooking pot and keep it warm. Reserve the meat broth for later use.
- In a skillet, fry the chopped onions in butter until they become soft.
- Add in the freekeh and stir for 2 min.
- Pour the meat broth over the freekeh and season with the spices and salt. Add more water if needed to cover the freekeh by at least 10 cm.
- Bring to a boil then leave covered over low heat until the water and broth are absorbed by the freekeh. Make sure that the freekeh does not dry out by adding water from time to time if needed.
- To serve, put the freekeh in a serving dish; top it with the meat pieces and sprinkle with the fried almonds.
- The same dish can be prepared with chicken rather than lamb.
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