Directions
- Wash and soak the freekeh
Place freekeh in a bowl and cover with water.
Rub the grains gently between your hands.
Drain and repeat the process, changing the water each time.
At first, the water will be cloudy and have floating debris—discard it.
Continue washing until the water becomes completely clear (this may take several rinses).
Once clear, cover the freekeh with warm tap water and let it soak for about 30 minutes.
Drain well before cooking.
- Prepare the protein
While the freekeh is soaking, cook your chicken (or meat of choice).
Shred or cut into bite-size pieces.
Set aside.
- Cook the freekeh
In a large saucepan, heat the vegetable oil and butter over medium heat.
Add the chopped onion (and mastic if using) and cook for about 5 minutes, until softened.
Season with cardamom and black pepper.
Add the drained freekeh and toast it in the butter and onion mixture for a few minutes, stirring well.
Season with salt and additional black pepper to taste.
Add the cooked chicken and mix well.
Pour in the chicken broth—just enough to barely cover the freekeh (about 1 cup broth per 1 cup freekeh).
Adjust seasoning if needed.
- Simmer
Cover the pot, reduce heat to low, and place a heat diffuser under the pot if available.
Cook for 15–20 minutes, until the freekeh is tender and the liquid is absorbed.
