Serves 6
Ingredients:
1.25 cups freekeh ( washed, soaked, drained)
1 medium onion (finely chopped)
1 cup plain whole milk yoghurt
7-8 cups chicken or pigeon stock
1 tsp cornstarch
1 large sachet cream of chicken powder (optional)
2 tbsp vegetable oil
2 tbsp butter or ghee
Salt (to taste) + pepper + 7 spices
Method:
Wash freekeh well under running tap water; until water is clear. Soak in a large bowl with hot or boiled water; for half an hour. Wash again under running tap water. Drain well. In a large cooking pot; add oil and butter. When heated; stir in onion until yellowish and translucent. Add seasoning and stir until fragrant. Add freekeh. Stir until completely dried and a swooshing sound is heard. Add stock, then mix yoghurt with a cup of plain water and stir in the powdered soup. Add to stock and freekeh mixture. Bring to a boil. Taste for salt. Cover and simmer to cook over very low heat. When cooked, remove away from heat and serve.
*A version of this article appears in print in the 5 November, 2020 edition of Al-Ahram Weekly
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