A mountain recipe to pass on
Freekeh, harvested green then grilled, has a smoky aroma that immediately gives depth to Lebanese dishes. This version has been rewritten and structured for contemporary family cooking, while retaining the products, proportions and gestures that give the dish its identity. The grain stays firm beneath the tender chicken, spicy beef, and toasted nuts, creating multiple textures in each bite. It takes a few minutes to set up: weigh the grains, prepare the vegetables, and gather the spices before you begin. The process thus becomes smoother and cooking remains easy to control.
The gestures that build flavor
Sort the freekeh by hand, rinse it generously then add the broth gradually: some grinds absorb more than others. Respect the resting times and especially observe the texture: a cereal must remain distinct, a dough must become supple without being worked roughly, and a broth must simmer rather than boil violently. Taste at several stages, then gradually adjust the salt, acidity or spices. This attention gives a more regular result than simply following the timer and allows the recipe to be adapted to the power of the fire or the size of the ingredients.
Service, balance and conservation
Arrange the grain on a plate, distribute the shredded chicken and finish with golden walnuts and a small spoonful of brown butter. The quantities indicated can be adjusted with the portion selector on the sheet, maintaining the same proportions. Calories and nutritional values are estimates per serving: they vary depending on the product, the amount of fat actually absorbed and the service. Keep refrigerated for two days and reheat covered with a little broth to prevent the grains from drying out. Serve the dish in simple and generous dishes, so that its colors, grains and garnishes remain the center of attention.
Source and credits: recipe adapted from Traditional Mountain Recipes Cookbook - More than 50 recipes from Morocco, Algeria, Italy, Croatia, Tunisia and Lebanon (2025), MountainHER project, by Josipa Liker and Leopold Jurković, under the editorial direction of Filippo Bassi and Rachid Mrabet. Rewritten text, nutritional structuring, editorial verification and original photography: My Delice Recipes.
