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Ingredients
- 2 cups of freekeh (roasted green wheat)
- 1 cup of coarse bulgur
- 250g cubed lamb meat
- 1 cup of boiled chickpeas
- 3 tablespoons of butter and salt
Preparation
- Boil the cubed lamb in its own juices until tender.
- Melt butter in a pot, add freekeh and bulgur, and sauté for 5 minutes.
- Add the boiled chickpeas, cooked meat, and hot meat broth to the grains.
- Season with salt, simmer on low heat until water is absorbed, and let it rest before serving.
Practical notes before you go
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