This recipe is for slow-cooked freekeh – a Lebanese dish that, for Oday, evokes many memories of meals with family and friends.

Average: 2.5 (34 votes)


2 cups of freekeh (available at Middle Eastern grocers), soaked in water
2 tbsp olive oil
1 small knob of butter
2 onions, chopped
1 cup diced beef off-cut (or chicken, or seasonal vegetables, eg carrots, zucchini – avoid starchy vegetables)
1.5L vegetable stock
½ tsp cinnamon
Salt and black pepper, to taste
1 small handful of pine nuts

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rinse freekeh several times.

Heat olive oil and butter in a slow cooker over medium heat.

Add the onion and cook until soft and translucent. Add the beef, and cook for 5 minutes or until golden.

Add the freekeh and cook over medium-high heat, stirring constantly for 5 minutes. Cover with the stock, stirring well.

Simmer, over low heat, for 8 hours or until the freekeh absorbs all the liquid and is cooked through. (It should have a slight bite to it.)  

Add the cinnamon. Season to taste with salt and pepper.

Before serving, fry the pine nuts with some butter and oil.  Decorate with pine nuts and serve.