Spiced Freekeh with Minced Beef & Nuts

By shahdan • May 18, 2019

4 servings
30 min
Spiced Freekeh with Minced Beef & Nuts

The Spiced Freekeh with Minced Beef & Nuts is a very special dish that is both super heathy AND totally satisfies our rich Middle Eastern food taste. With very similar flavours, colours & textures to traditional ‘Rice with Khalta’, this freekeh is nutritious, cooked with one tablespoon of olive oil only, and does not need the frying time and energy of the ‘Khalsa Rice’!

Serve it at dinner parties and at Ramadan Iftars and it will definitely be a show stopper on your table. It is also quick and easy enough to cook for everyday at home. The leftovers can make a great lunch box idea, if you like to take a healthy lunch to work.

This recipe serves 4, you will need to double it if you are cooking for a gathering.

You can serve the freekeh garnished with pomegranate seeds on top (when in season), but it still looks & tastes delicious without. And if you love raisins, this dish tastes absolutely divine with lightly stir-fried raisins on top.


  • 1 tablespoon olive oil - زيت زيتون
  • 1 medium carrot - جزرة
  • 4 small spring onion (or 1 small onion او بصلة صغيرة) - بصلة خضراء
  • 1.5 cup freekeh - فريك
  • 1/4 teaspoon cinnamon powder - قرفة
  • 1 pinch nutmeg - جوزة الطيب
  • 1 pinch cardamom (ground cardamom) - حبهان
  • 2.5 cup chicken broth/stock - مرقة دجاج
  • For the minced beef
  • 1/4 kg minced meat (without fat) - لحم مفروم
  • 1 pinch cinnamon powder - قرفة
  • 1/2 tablespoon pomegranate molasses (plus an extra drizzle to garnish) - دبس رمان
  • salt and pepper (to taste) - ملح و فلفل
  • To garnish:
  • 1.5 tablespoon pine nuts - صنوبر
  • 1 tablespoon parsley (chopped) - بقدونس
  • 1 tablespoon pomegranate seeds (or raisins stir-fried in 1/2 tsp. olive oil او زبيب ) - بذور رمان

Step by step

  1. Place freekeh in a sieve and rinse with water. Grate the carrot. Chop the green onion and place the white and light green parts in a small bowl to use for cooking. Keep the green ends aside for garnish.
  2. Heat 1/2 tablespoon oil in a pan and add grated carrot and 3/4 of the white chopped green onions. Stir on medium heat until the onions are translucent then add the freekeh.
  3. Give freekeh another stir with veggies, season with cinnamon, nutmeg, and ground cardamom, then add chicken stock. You may need to season with salt and pepper if your stock is not seasoned.
  4. When it all comes to a boil, cover and lower heat to minimum. Leave to cook slowly just like rice.
  5. In the meantime, heat remaining oil. Add remaining spring onions (white parts), and add beef. Season beef with salt pepper and cinnamon. Cook until beef is nicely browned. Add pomegranate molasses and turn off heat.
  6. Shake pine nuts in a dry pan until golden. Add some pine nuts to the minced beef and keep the rest for garnish.
  7. When freekeh is cooked through, use a fork to fluff it (just like rice). Add 2 tablespoon of the minced beef to the freekeh and mix.
  8. Transfer freekeh to serving dish. Add the remaining beef on top. Then garnish with green onions, parsley, pine nuts and pomegranate seeds or raisins. Add a drizzle of pomegranate molasses and serve immediately.


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