Fire-Roasted Wheat with Lamb (or Beef)

Name: Fire-Roasted Wheat with Lamb (or Beef) (Freekeh ma Lahm (free-keh ma lah-him))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 1 teaspoon ground allspice; 2 cups frozen pearl onions; or: 2 pounds beef (top round/London broil); 4½ cups hot reserved broth; Freekeh, found at specialty markets or online.; 2 pounds lean lamb, from the leg, cut into 1½ × 1½-inch pieces; ½ teaspoon coarsely ground black pepper; 2 cups diced yellow onion (½ inch); 4 teaspoons salt; 1/16 teaspoon ground nutmeg; 2 tablespoons extra-virgin olive oil; ⅛ teaspoon ground cloves; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon ground cinnamon; 12 cups boiling water

Freekeh ma Lahm (free-keh ma lah-him)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Freekeh is green fire-roasted coarse-grained wheat. It is harvested while young so it retains more protein and vitamins than most other grains. Fire-roasting gives it a rich, smoky flavor. It is delicious with lamb, beef, chicken, or vegetarian style, and it is a great alternative to rice, pasta, or potatoes.

Ingredients

Specialty Ingredients

Freekeh, found at specialty markets or online.

Asia
Lebanon
Main course
Spicy
Mediterranean

Method

Prepare Ahead

You can prepare this dish up to 2 days in advance. The rich broth continues to tenderize the meat while enhancing the flavor.