Firik is green wheat harvested before it ripens and roasted over a fire; this gives it a smoky flavor. In Antep, it is cooked with lamb and the meat’s own juices, so the meat is tenderized first and the firik is added later. Firik absorbs more water and takes longer to cook than bulgur; for cracked firik, use two and a half measures of hot meat broth for each measure of firik by volume.
Put the firik in a large bowl and rub it with plenty of water to wash it. Change the water three times, until it runs clear. The roasted grains carry ash dust; if not washed, they make the pilaf taste bitter.
Brown the cubed lamb in butter over medium heat until it releases and reabsorbs its juices.
Stir in the finely chopped onion and cook for 5 minutes. Add the tomato paste and cook for 1 minute.
Add 400 ml hot water and bring to a boil. Reduce the heat, cover, and cook for 40–45 minutes, until the meat pulls apart easily with a fork.
Add the drained firik, remaining hot water, salt, and spices. Once it comes to a boil, reduce the heat, cover, and cook for 18–20 minutes, until the liquid is absorbed and the grains are tender to the bite.
Rinse the firik several times in plenty of water until the roasting dust is gone, then drain it. After cooking, remove the pilaf from the heat, cover the pot with a towel under the lid, and let it rest for 15 minutes. Allergen: Based on the ingredient list, this contains wheat (gluten) and milk/dairy. Check packaged product labels for other allergens.
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