|Freekeh Pilaf with Garbanzo Beans|
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)
Place freekeh on a tray. Remove any chaff or straw mixed with grain. Add bulgur to it. Rinse and drain, set aside. Rinse garbanzo beans, drain and set them aside as well.
Finely chop onions. Place olive oil in a pot, sauté onions in oil over medium heat until onion pieces are translucent. Add boiling water (or broth). Add mixed grains and salt to the pot. When it starts to boil, cover the pot with a lid, reduce heat to slow and let it simmer until grains are cooked, about 10-15 minutes. Add garbanzo beans and black pepper, gently stir and remove from heat. Serve hot. Sprinkle crushed red pepper on the pilaf (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|