Comments on: Roasted Green Wheat with Chicken ( Freekeh ma’ djej)

By: saer

saer — Sun, 30 Jan 2011 12:24:42 +0000

you are talking as if Freekeh and the way you cook it is a Lebanese invention???? Its is better to refer to it as oriental because this recipe was definitely found before Lebanon did exist.

By: Nutrition Unplugged | It’s a Freekeh Friday

Nutrition Unplugged | It’s a Freekeh Friday — Fri, 12 Feb 2010 16:34:11 +0000

[...] Down! Freekeh Burgers – Greenwheat Freekeh Freekeh Garbanzo Pilaf – Kitchen Caravan Roasted Green Wheat with Chicken – Taste of Beirut Sorrel-Freekeh Tabouli – Robin Asbell’s The New Vegetarian Freekeh Salad with Sweet [...]

By: Freekeh, the New Quinoa? This Ancient Middle Eastern Green Grain is Red Hot « Health Fitness Support

Fri, 05 Feb 2010 23:15:28 +0000

[...] Roasted Green Wheat with Chicken (Freekeh ma’djej) [...]

By: Nutrition Unplugged | Freekeh, the New Quinoa? This Ancient Middle Eastern Green Grain is Red Hot

Fri, 05 Feb 2010 17:59:55 +0000

[...] Roasted Green Wheat with Chicken (Freekeh ma’djej) [...]

By: Joumana

Joumana — Sun, 11 Oct 2009 11:26:48 +0000

Wow, Dana, you are always so full of resources! I will check our Layla and Rehoboth. Could be a fun outing. Are you talking about embreess? my sister-in-law Zalfa loves the stuff. Anyway, I am excited about trying to make it at home!
Have a wonderful Sunday, Joumana

By: Dana

Dana — Sat, 10 Oct 2009 22:20:52 +0000

Merci Joumana. I’ll defnitely try the potato kibbe and sweet french fries!

Rehoboth ranch sells fresh goat milk but you have to go to the ranch to get it. My coworker swears by it and says that its the best he’s ever had (he is a turkish foodie).

Layla farm (www.luckylayla.com) sells fresh cow milk daily. I am not sure if they have goat milk and maybe it is worth it to call and ask since they are located here in Plano and would be a shorter drive than going to Rehoboth’s.

I was lucky this year and my Mom in law brought us fresh village goat labne from Lebanon and she preserved it for us in olive oil. I am not sure what to do when our supply runs out; we eat them like candy and I have tried the commercial ones at the middle eastern market and they tasted like cardboard

Good luck and have a great weekend!

By: Joumana

Joumana — Sat, 10 Oct 2009 21:35:05 +0000

Hi Dana
I love your mom’s recipe. It is simple but flavorful. I will have to add some caraway next time! and the tomato sauce offsets the freekeh real well. My next project was to make freekeh with veggies, no meat. I checked out the website for the cheese, I had no idea that fresh chevre was being made nearby! I was planning to post on labneh balls with goat cheese and I have been looking for goat milk to buy. I wonder if wholefoods sells goat milk. ???
As far as sweet potatoes, I love them so much I would eat them fried like french fries. OK, I guess you can do bake them in the oven with some olive oil! I did some potato kibbe a while back with sweet potatoes. If I think of something else, I will keep you posted! Take care, Joumana

By: Dana

Dana — Sat, 10 Oct 2009 21:16:17 +0000

Hi Joumana,

The cold weather we’re having these days calls for hearty meals. I have been meaning to cook freekeh for a while and finally got to do that today. I had my Mom’s recipe. It’s very similar to yours; she sautes a small onion in a bit of olive oil and butter with the freek kernels and adds to the spice mix a bit of cumin, caraway, and nutmeg. I served it with a simple tomato sauce on the side ( slow simmered ripe fresh tomatoes with satueed shallots and garlic).

I was at the market today and found the nicest chevre this side of the atlantic. If you are a fan as well, check it out at http://www.onpureground.com; I have tried their plain chevre and “honey and fig chevre” so far; both delicious.

I also came back with a big bag of sweet potatoes and was wondering if you have in your repertoire of Lebanese cooking a Lebanese recipe that utilizes sweet potatoes.

Thanks as always and happy cooking!

Dana-