Freekeh with meat works well in a pot with a cut suited to gentle cooking and gradually managed stock. Fine and coarse freekeh absorb liquid differently and need different times. Identify and inspect the grain rather than adding excessive water and trying to drain it later.
Ingredients
For four portions, use 700–800 g meat cubes suited to cooking in stock, two cups freekeh, one large onion and two tablespoons oil or ghee. Add cardamom, cinnamon and bay leaves to taste, salt, pepper and optional toasted nuts.
Pick through freekeh for debris, then wash and drain as directed. Ask which cut the cubes come from: equal shape does not rebeef whether a muscle is tender or rich in connective tissue, which needs longer cooking.
Preparing meat stock
Brown cubes in batches, add some onion, spices and enough hot water to cover. Bring to a boil, lower heat and cook until nearly as tender as desired. Skim if needed and strain stock for a cleaner texture if preferred.
Do not add freekeh at the start with a tough cut; grains may disintegrate before meat softens. Test with a fork and confirm safe cooking. Animal age, cut and cube size affect timing.
Cooking grains and serving
Soften remaining onion in a little oil, add drained freekeh and the stock amount appropriate to its type, reserving hot stock for adjustments. Cover and simmer gently; repeated stirring breaks grains and releases starch.
Once tender, turn off heat, rest covered briefly and fluff gently. Put meat on top rather than crushing it through the grains, adding nuts at service. Serve salad or yoghurt if desired. Freekeh is wheat and is not gluten-free.
Why is the freekeh still hard?
Liquid may be insufficient or coarse grains may need longer. Add hot stock in small amounts, cover and continue gently. A large addition makes consistency harder to control.
Related products from ALRAQI MEATS
Boneless Beef Cubes - 1 kg, or Local Naimi Lamb Mixed Cuts - 1 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.