Chorba frik

Method

1. 1 Soak the freekeh for 30 minutes, then rinse it several times to remove any dust or ash from the roasted grains.
2. 2 Sauté the onions with the diced lamb and tomato sauce for 10 minutes in olive oil.
3. 3 Add the chickpeas and 900 ml of water and cook for 30 minutes.
4. 4 Add the freekeh and cook for another 25 minutes; the grains should swell, but if the kernels are still tough or mushy, it will ruin the texture of the chorba.
5. 5 Sprinkle with parsley, dried mint, and squeeze in some lemon juice when you turn off the heat.

With an appliance

• Pressure cooker 45 min

  Replace steps 3 and 4: cook the meat and beans for 18 minutes under high pressure, release the pressure, then add the freekeh and cook with the lid open for 20 minutes to prevent the beans from becoming mushy.