Farike (Roasted Green Wheat)
Farike (sometimes spelled freekeh or farika) has a rich, smoky flavor and is a refreshingly different side dish to accompany roast chicken or meat. It also makes a hearty vegetarian main course, with goats-milk yoghurt and chopped vegetable salad on the side. It is a traditional and beloved ingredient in Galilee Arab cuisine, and can be found in Middle Eastern groceries. This is a recipe from my friend and muse, Balkees Abu Rabieh, a gifted cook who works magic with local Galilee foods.
- 1 cup farike
- 2 ½ cups rich broth (chicken or pareve)
- 2 tablespoons olive oil
- ½ cup slivered almonds
- Salt and freshly ground pepper to taste
- Rinse the farike well, in several changes of water, to wash away any loose husks. Bring broth to a boil, then stir in farike. Reduce heat to low, cover and cook until farike is tender but still chewy, about 20 to 25 minutes. Meanwhile, in a separate pan, heat olive oil, add slivered almonds and brown. Serve the farike garnished with the browned almonds and seasoned with salt and pepper.