A Freekah Feast For Eid-al-Fitr

Tonight marks Eid-al-Fitr, the end of Ramadan and in the spirit of gratitude and fellowship through the fusion of food and culture, I made freekah pilaf and a smoked turkey. Well, okay, Wyatt made the turkey unprovoked but I thought including the signature American Thanksgiving dish in the feast a fitting gesture. Although the smells that wafted from our backyard smoker were enough to make me swoon, I was even more excited for the freekah perhaps because just procuring this hearty Middle Eastern grain was an adventure that involved several false leads, multiple trips to different grocery stores, and eventual triumph at Wholefoods.

Someone else made this.

Freekah Pilaf

Ingredients

• 1-2 tablespoons olive oil

• 1/2 cup diced white onion

• 1 cup freekah

• 1 teaspoon allspice

• 1/2 teaspoon cinnamon

• 1/2 teaspoon pepper

• 2 cups chicken stock

• Salt to taste

Directions

1. Brown onions in olive oil in a saucepan over medium heat.

2. Add freekah, allspice, cinnamon, and pepper. Toast grains and spices for 5-8 minutes. Watch carefully and reduce heat if necessary as not to burn.

3. Add chicken stock and reduce heat to low. Cover and simmer for approximately 30 minutes.

4. Remove from heat when grains are soft and all liquid has evaporated. Do not overcook; it should not be creamy. 

Serve with smoked turkey and fresh watermelon juice.