The Freekeh Cookbook by Bonnie Matthews

Author:Bonnie Matthews
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

chapter 5

sunday soirée

festive ways to prepare freekeh and share with your friends

sweet and savory Middle Eastern beef

Tastes even better on day 2!

preheat oven: 375°

makes: 4-6 servings

½ cup of freekeh, uncooked

1½ cups beef broth or water

1¼ pounds of beef (I used round cut)

1½ teaspoons allspice, ground

½ teaspoon cinnamon, ground

3 cloves of garlic, minced fine

¼ to ½ cup pistachios, pine nuts, or slivered almonds

extra virgin olive oil

a little fresh mint, chopped (optional)

2 small or 1 large sweet potato or yam, diced and roasted (I leave the skins on)

salt and pepper to taste

Preheat the oven to 375°. Toss the sweet potatoes in a little olive oil. Place on a baking sheet lined with parchment paper (if you have it). Cover lightly with foil and cook for about 25 minutes or until fork tender. Once done, remove and set aside.

Dice the beef in small, bite-sized pieces. Drizzle a little olive oil in a large skillet and heat up over medium heat. Place meat pieces in skillet and cook until browned on all sides, about 4–6 minutes. Add in the spices, broth, and freekeh, and raise heat to high. Bring to a boil, reduce heat, and cover. Allow to simmer for about 25 minutes or until freekeh is tender. Once the liquid is evaporated and the freekeh is tender, add salt and pepper to taste. Add the sweet potatoes and nuts and top with mint.

Serve immediately!

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