Ingredients:
• Two pieces of lamb leg, cut into large pieces.
• A teaspoon each of: the right black pepper, the right cardamom, and the right cloves.
Two sticks of cinnamon, medium size.
Four bay leaves.
Two large onions.
• a tablespoon of salt.
Freekeh mixture: eight cups of freekeh.
• Four tablespoons of oil or ghee.
Two large chopped onions.
• a tablespoon of mixed spice.
• A teaspoon of each: cinnamon, ground cardamom, and ground cumin.
• a tablespoon of salt.
• Half a teaspoon of black pepper.
• Three cups of peas from fig and olive.
• A cup of fried almonds cut into halves.
How to prepare:
• Wash the freekeh several times to get rid of dust and dirt.
Soak the freekeh in warm water. Put the meat and the correct spices in a saucepan over the fire, then cover it with water and boil it until it is tender.
• Filter the meat broth, then put the oil in a large pot and heat it over medium heat.
• Add onions with continuous stirring until golden.
Filter the freekeh, add it to the onions and stir until dry.
• Add the broth, spices, cinnamon, cardamom, cumin, salt, and pepper to the freekeh and leave it on medium heat for 15 minutes.
• Add the peas and pieces of meat to the freekeh, and leave it on a low heat for about half an hour.
• Gradually add the broth to the freekeh as needed until it is fully cooked.
• Put the freekeh in a serving dish, and distribute the pieces of meat and almonds on the face.
