Green wheat and rice pilaf (Tatbeekah)

December 5, 2012  • 

One of Lebanon’s prominent chefs, cookbook author and cooking instructor is Marlene Mattar and her latest cookbook features the cuisine of Aleppo in Syria (Maedat Marlene min Halab). This dish caught my eye:  It is a pilaf of white rice with roasted green wheat aka freekeh as well as ground lamb, onion and nuts.  We did not grow up eating freekeh yet this is probably more ancient than bulgur; it is simply young wheat that is harvested early and smoked; it took me a couple of times to get used to the assertive taste of freekeh but now I love it. In addition, it is purported to be extremely nutritious.  According to chef Matter, this pilaf is a very old recipe and was traditionally served with the white rice covering the freekeh. As one bites into the rice, the freekeh appears. This dish is simple to prepare and I decided to serve it as a pilaf to make it even easier. This presentation is my own and the recipe modified from the original. INGREDIENTS: 6 servings

  •  1 cup of freekeh or roasted green wheat
  • 1 cup of Basmati rice
  • 1/2 lb of ground lamb
  • 2 onions and 2 cloves of garlic
  • Spices: salt, black pepper, 1 tsp seven-spice or 1 /2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cumin and 1/4 tsp cloves.
  • 1/2 cup of almonds and pine nuts
  • oil or butter, as needed
METHOD:
  1. Soak rice in tap water for 30 minutes with a dash of salt. Rinse freekeh under running tap water (in a large sieve) and run fingers through it to watch for debris, black stones or any wheat particles to discard. Heat 3 tbps of oil in a saucepan and drop the freekeh in and pan-fry initially for 2 minutes to coat in oil. Add 2 cups of water, a dash of salt and drop in one onion cut in quarters and 2 cloves of garlic (peeled). Cover the saucepan and bring to a simmer. Simmer for 25 minutes or longer until the freekeh is tender but still chewy.
  2. Meanwhile, drain the rice; place the rice in another saucepan add 2 cups of water and 3 tbsp of oil or clarified butter. Add a dash of salt. Cover and bring to a simmer. Simmer the rice for 20 minutes or until cooked.
  3. In a skillet, brown the ground lamb with the chopped onion and the spices; add 2 tablespoons of water to the lamb, cover the skillet and simmer for 10 minutes to cook the meat completely; drain the extra fat and set aside. Toast the nuts in the oven for 12 minutes  until golden.
  4. To serve: mix the rice and freekeh and lamb in a large bowl. Serve and garnish with toasted nuts.
NOTE: Freekeh is sold in all Middle-Eastern stores and online.

Comments

17 Comments  •  Comments Feed

  1. Rosa says:

    A glorious pilaf! So healthy, tasty and mouthwatering. I could eat tons of that kind of food…

    Cheers,

    Rosa

  2. Susan says:

    What a beautiful wheat! Such a wonderful bowl of flavor, Joumana.

  3. Belinda @zomppa says:

    What a beautiful, crunchy, complete pilaf!

  4. Familycook says:

    This dish looks so elegant!

  5. Banana Wonder says:

    Mmmm, never had frekkeh before, but heard of it and now must look for it. Love the ground lamb addition, too.

  6. Nadji says:

    En Algérie, on utilise le freek pour faire de la soupe.
    Je ne sais pas si c’est le même qu’au Moyen-Orient. Il va falloir que je compare les 2.
    Un pilaf comme le tien, c’est un moment de bonheur, niveau saveurs.
    A bientôt

  7. Marysol says:

    I always walk away feeling like I’ve learned something new whenever I come through here. Thank you for another delicious and imaginative rice dish!

  8. Oui, Chef says:

    HA…I never knew freekeh was green wheat, I love learning new things here.

  9. Alice says:

    This was delicious!!

  10. Gabi says:

    Hi Joumana, I’ld like to try this in the layer version. Any specific order requested? I was thinking about meat at the bottom, freekeh in the middle and rice on top. Btw, I showed your blog to the assistant in the palestinian shop where I use to come. It showed he was Lebanese himself and he became extremely happy. Think it made his day.

    • Joumana says:

      @Gabi: I think in the original dish the rice covered the freekeh completely which would cause surprise when one would bite into the rice to discover the freekeh hidden inside. also the meat (ground lamb) was on top. feel free to create your own version I like what you are planning to do with it! thanks for the referral, always nice to hear! 🙂

  11. Gabi says:

    Thanks, I’ve got the idea now. With basmati I should be able to do something like that

  12. amy says:

    Can I sub ground beef? Love all your recipes. I cook for relatives that are Palestinian Nd fiends from others countries in the region and the rave about the food!

    • Joumana says:

      @amy: of course! `i try to pick recipes with one common denominator: flexibility! :)enjoy and say hi

  13. Anna says:

    This is SO good – I have to admit I fried the almonds (cut) in the beef fat from the minced meat and added chicken stock to both rice and freekeh. I’m sure it would’ve been lovely without! I also used short grain rice, not basmati.

    • Joumana says:

      @Anna: I love your idea of frying the almonds in beef fat! It cuts one step and time, so that is always good. Personally, I adore fried nuts in clarified butter the best. The addition of chicken stock is also a great move, and short grain rice is what is used mostly in the Middle East. it is called Egyptian rice here.

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