Freekeh Mansaf is a traditional Syrian recipe for a classic dish of cooked freekeh grains served topped with peas, lamb and nuts. The full recipe is presented here and I hope you enjoy this classic Syrian version of: Freekeh Mansaf.
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Mansaf is a traditional national dish of Syria and a proud reflection of the country’s rich culinary heritage. The dish brings together tender lamb, tangy yoghurt and fragrant freekeh to create a wonderfully harmonious eating experience. On festive occasions, Mansaf is often served as a symbol of hospitality and community.
Freekeh represent green grains of durum wheat that are harvested and dried before sale. Durum wheat is an ancient cultivar of emmer wheat and remains the commonest variety of wheat grown in the Middle East. One of the commonest ways of using freekeh is to produce a pilaf, as in this recipe. Grains of freekeh are typically either sold whole or cracked, just as with durum bulgur wheat, though freekeh represents green and unripe grains.
This is the traditional version of Syria's national dish, mansaf.
Ingredients
500g lamb (e.g. shoulder or leg), cubed
200g thick yoghurt (e.g. Greek yoghurt)
300g freekeh, well washed
100g dried peas
2 onions
1 tsp ground cumin
1 tsp ground cinnamon
Salt and freshly-ground black pepper to taste
Fresh parsley, to garnish
toasted almonds or pine nuts, to garnish (optional)
Method:
The night before, rinse and pice over the peas then set in a bowl, cover with water and set aside to soak over night.
Set a large pan over medium heat. Once hot add a little oil and use to fry the onions for about 10 minutes, or until golden brown.
Add the lamb and fry until nicely browned on all sides. Now pour in enough water to just cover the meat then bring to a boil.
Add in the cumin, cinnamon, salt and freshly-ground black pepper. Reduce to a simmer and allow the meat to simmer gently until cooked through and fully tender (about 90 minutes).
Meanwhile, cook the freekeh according to the packet instructions (about 35 minutes boiling) and keep it warm. At the same time cook the peas in water for about 40 minutes, or until tender.
Once all the ingredients are cooked, arrange the freekeh on a warmed serving dish. Drain the peas and spread over then remove the lamb from its cooking liquid and set on top of the freekeh and peas.
Whisk the yoghurt with a little of the lamb cooking stock and pour it over the dish.
Serve the Mansaf hot, garnished with parsley and the optional nuts.
