Freekeh Mfalfaleh (Palestinian Freekeh Pilaf) is a traditional Palestinian recipe for a classic pilaf of freekeh grains cooked in chicken stock that's typically served with meat. The full recipe is presented here and I hope you enjoy this classic Palestinian version of: Palestinian Freekeh Pilaf (Freekeh Mfalfaleh).
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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 freekeh pilaf is typically served topped with roast chicken or barbecued chicken but it also works well topped with meat stuffing (link to the recipe below).
Ingredients
400g Freekeh, washed until the water runs clear
1 small brown onion, finely chopped
2 garlic cloves, crushed
750ml Chicken stock, or use the pan the juices if roasting a chicken to accompany
Salt and freshly-ground black pepper, to taste
1 tbsp Extra-virgin Olive Oil
Toasted nuts, to garnish (almonds, pine nuts, pistachios)
Chopped flat-leaf parsley, to garnish
1 batch Palestinian Meat Stuffing for topping (optional, if not serving with roast or barbecued chicken)
Method:
If you're serving the freekeh pilaf with roast chicken, prepare the chicken first so you have the pan juices to hand. Otherwise, prepare the pilaf using chicken stock. If you are vegetarian or vegan, then simply follow through the recipe, cooking with vegetable or mushroom stock instead.
Wash and drain the Freekeh grains a few times until the water runs clear, discarding any hulls that float to the surface.
Put the freekeh in a large bowl, cover with 3cm of water and set aside to soak for 20 minutes. Drain in a fine-meshed sieve and set aside.
Set a heavy-based cast iron casserole (Dutch oven) over medium heat. Add the olive oil and use to fry the chopped onions for about 5 minutes, or until translucent but not coloured. Stir in the freekeh, coating in the oil. Season with salt and freshly-ground black pepper and stir to combine.
Add the chicken stock (or chicken roasting juices), stirring to combine. Cover the pan and bring to a boil. Continue boiling until the liquid level drops and you can see the tops of the grains.
Reduce the heat to low and allow to cook until all the liquid has been absorbed and the freekeh is tender and cooked through (about 25 minutes).
Fluff the freekeh, turn out onto a warmed serving dish then sprinkle with the nuts and chopped parsley. Add the roasted or barbecued chicken on top or you can top with n Meat Stuffing.
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