|Freekeh Pilaf with Garbanzo Beans|
Firik (freekeh) pilaf is from the Southeastern part of Turkey. It is an ancient dish originated around 2300 BC in the Middle East . Most commonly it is cooked with lamb, however, often it is cooked as a pilaf to accompany other meat dishes like lamb, beef or chicken. Firik (or freekeh, frikeh, farik) is a grain made from young, green wheat. Wheat grains are harvested while wheat is still full of moisture, soft and green. It is sun dried before being burned or roasted over an open fire. This process burns the straw and chaff around the grains, however, high moisture content of the seeds protects the grains from burning. The process gives the grain a nutty, smoky flavor. The grains look like bulgur (cracked wheat), expect they are green. It is high in fiber, protein, vitamins and minerals.
Typically in Turkey, freekeh pilaf is made with 2 parts freekeh, 1 part bulgur so that the smokey flavor of the freekeh is not over powering the flavor of the dish.
Thanks to uncle Meray for the recipe. I cherish his wonderful lessons on Antep and Kilis specialities when his contagious passion for family and food shapes memories of a lifetime for me.
- 1 cup green Firik (Freekeh, Frikeh, Farik)
- ½ cup size 4 (coarse) bulgur
- ½ cup onions, chopped
- 2 tablespoons olive oil
- 2 1/2 cups boiling water (or chicken or beef broth)
- 8 ounces cooked garbanzo beans
- Salt and pepper to taste
- 1 tea spoon crushed red pepper for garnish (optional)
|Remove chaff (long, brown grains in the picture) from the freekeh|
|Canned garbanzo beans are used|
|Freekeh and bulgur mixture|
|Grains added, simmering in the pot|
|Cooked freekeh pilaf|
|Freekeh pilaf with garbanzo beans|