Traditional smoky southeastern firik pilaf, made by cooking charred green wheat firik with butter and spices. With its distinctive earthy, charred flavor, it offers a nutritious and different alternative to rice pilaf.
Pick over the freekeh and rinse it several times to remove stones and dust, then drain.
Melt the butter in a pot and sauté the finely chopped onion until it turns pink. Add the freekeh and sauté for a few minutes until its smoky aroma is released.
Add the hot water, salt and black pepper; once it boils, reduce the heat, cover with a lid, and cook until the freekeh softens and the liquid is absorbed. Freekeh takes longer to cook than rice.
Turn off the heat, cover the lid with a clean cloth, and let it steam for 10 minutes. Fluff with a fork and serve.
Important: Freekeh takes longer to cook than rice; adjust the water and time accordingly. Contains gluten and dairy. Sorting and washing the freekeh before cooking removes stones and dust. Keeps in the fridge for a few days.
Toasting the freekeh a little in butter brings out its smoky aroma. The amount of water may need adjusting depending on the freekeh brand; cook until the grains are tender.
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