Freekeh bil Lahmeh

Nutrition · per serving

Steps

1. 1

   Pat the lamb dry. Season it evenly with the salt, black pepper, cinnamon, and allspice. Let it stand while you prepare the onions; this brief seasoning time helps the meat take on flavor without adding unrealistic resting time.

   250 g lamb leg or shoulder, trimmed and cut into 2 cm cubes4 g fine salt1 g black pepper1 g ground cinnamon1 g ground allspice
2. 2

   Heat a wide heavy pan or sauté pan over medium-high heat. Add the olive oil, then sear the lamb in a single layer for 3-4 minutes, turning once or twice, until well browned on the outside but not fully cooked through. Transfer to a plate. Good browning is essential for a deep pilaf flavor.

   15 ml olive oil250 g lamb leg or shoulder, trimmed and cut into 2 cm cubes
3. 3

   In the same pan, add the olive oil for the pilaf and the sliced onions. Cook over medium heat for 10-12 minutes, stirring often, until the onions are deep golden and lightly caramelised. Reduce the heat if they darken too fast; you want sweetness, not bitterness.

   15 ml olive oil220 g yellow onions, thinly sliced
4. 4

   Add the garlic, cinnamon, allspice, salt, and black pepper to the onions. Stir for 30 seconds until fragrant. Add the rinsed freekeh and stir for 1-2 minutes so the grains are coated in the onion mixture and lightly toasted.

   6 g garlic, finely chopped1 g ground cinnamon1 g ground allspice3 g fine salt1 g black pepper160 g green freekeh, rinsed well and drained
5. 5

   Return the seared lamb and any juices to the pan. Pour in the hot stock and bring to a boil, scraping up any browned bits from the bottom. Once boiling, reduce to low, cover tightly, and cook for 18 minutes, until the freekeh is tender and most of the liquid is absorbed.

   250 g lamb leg or shoulder, trimmed and cut into 2 cm cubes450 ml hot lamb or chicken stock
6. 6

   While the pilaf cooks, toast the almonds in a small dry pan over medium heat for 2-3 minutes, shaking often, until golden and fragrant. Watch closely because they color quickly.

   30 g whole almonds
7. 7

   Turn off the heat and let the pilaf rest, covered, for 5 minutes. Fluff gently with a fork; the grains should be separate and the lamb fully tender. If the pan seems wet, cover again and rest 2 minutes more off the heat.

8. 8

   Transfer to warm plates or a serving dish. Scatter with the toasted almonds and chopped parsley, and serve immediately.

   30 g whole almonds10 g flat-leaf parsley, finely chopped

Origin & History

Freekeh is an ancient Levantine grain made from young green wheat that is roasted, giving it its distinctive smoky aroma. Across Lebanon and neighboring Palestine, Jordan, and Syria, it is commonly cooked as a celebratory pilaf with meat, warm spices, and nuts. This style of freekeh reflects the broader Bilad al-Sham tradition of pairing grains with lamb and caramelised onions for festive family meals.