FREEKEH MA’ DJAJ, FREEKEH AND CHICKEN PILAF **RECIPE**

Sitto served us bulgar wheat throughout my childhood, either as a side or main dish. This hearty grain was one that I grew to love. If you’re familiar with it, you’ll agree. It wasn’t until I was an adult though, that I realized the versatile ways with this wheat. One of those is this version of early wheat, called Freekeh. 

Freekeh, pronounced Free-ka, is also a centuries-old favorite in the Middle East. This version however is made by fire-roasting early green wheat, which gives it an earthy, nutty flavor.  It’s not only delicious, but it has a higher content of fiber, protein, vitamins, and minerals than traditional wheat.  

It’s also why I had to create this wonderful pilaf which is so good, hot or cold. The addition of cooked chicken is one way to try it. But you may find that ground lamb or beef would also make it a quick supper. Spice up your weekly dinner with this recipe.

FREEKEH AND CHICKEN PILAF
FREEKEH MA’ DJAJ

1 CUP FREEKEH WHEAT, RINSED & DRAINED

1 TBSP. OLIVE OIL

1 SHALLOT, MEDIUM, SLICED 

1 14.5 BROTH, CHICKEN OR VEGETABLE 

1 TSP. SALT, OR TO TASTE

1 TSP. DATAH OR TO TASTE

1 CUP SHREDDED COOKED CHICKEN, OR MORE TO TASTE

DASH ALEPPO PEPPER

3 TBSP. PARSLEY LEAVES FOR GARNISH

4 CHERRY TOMATOES, HALVED FOR GARNISH (OPTIONAL)

Heat the oil in a 5-quart pot and add the shallot slices. Fry until wilted.

Add the broth and bring to a boil. Then add the Freekeh wheat, salt and, datah spice. cover and lower the heat to a simmer for 45 minutes. At a mid-point, check to make sure the liquid hasn’t all been absorbed. If so, add more water.

Add the shredded chicken. Remove from the heat and keep covered for 10 minutes.

Turn out onto a serving platter or bowl. Garnish with Aleppo pepper and parsley.  Add the cherry tomatoes for color, if preferred.

Cook’s Notes: This dish is excellent cold and served as a salad with additional greens. If you try it this way, drizzle with pomegranate syrup as a dressing, to taste. Add pomegranate arils (seeds) as a garnish.

Freekeh is whole durum wheat and can be purchased whole or cracked. It’s harvested early, fire roasted with a somewhat smoky and nutty flavor. The texture is fluffy after cooking.