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Freekeh and Ground Lamb Ouzi with Liyye Seasoning

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For the lamb and Freekeh layer
 2 tbsp olive oil
 ½ cup finely chopped onions
 1 lb ground lamb
 3 cups coarse Freekeh, washed
 2 tsp sea salt
 1 tsp 7 Spice
 ¼ tsp cinnamon
 ¼ tsp cardamom
 ¼ tsp black pepper
 4 ¼ cups boiling water
For the carrots and peas layer
 ¼ cup olive oil
 2 lbs mixed diced carrots and peas (found in the freezer section)
 ½ tbsp sea salt
 ½ tsp 7 Spice
 ¼ tsp cardamom
 ½ tsp black pepper
For decoration
 chopped parsley
 fried or roasted nuts
1

Sauté the onions in olive oil for a couple of minutes, add the ground meat and continue sautéing until the meat is evenly browned, about 3 minutes. Add the freekeh and mix in all the spices. Add the hot water to the freekeh and bring to boil. Cover the pot and cook the pilaf on low heat until all the liquid is absorbed and the freekeh is fully cooked, about 40-45 minutes.

2

Slightly, heat the olive oil, add the vegetables and sauté together for 5 minutes. Mix in all the spice, cover, and cook on low heat for an extra 20 minutes making sure to stir in the vegetables occasionally.

3

Spread a layer of the lamb and freekeh pilaf on a platter, top it with a layer of carrots and peas then sprinkle it with your favorite fried nuts. Garnish with some chopped parsley and serve it warm with a side of salad and yogurt.

Recipe by: Nadia Tommalieh

 

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Ingredients

For the lamb and Freekeh layer
 2 tbsp olive oil
 ½ cup finely chopped onions
 1 lb ground lamb
 3 cups coarse Freekeh, washed
 2 tsp sea salt
 1 tsp 7 Spice
 ¼ tsp cinnamon
 ¼ tsp cardamom
 ¼ tsp black pepper
 4 ¼ cups boiling water
For the carrots and peas layer
 ¼ cup olive oil
 2 lbs mixed diced carrots and peas (found in the freezer section)
 ½ tbsp sea salt
 ½ tsp 7 Spice
 ¼ tsp cardamom
 ½ tsp black pepper
For decoration
 chopped parsley
 fried or roasted nuts

Directions

1

Sauté the onions in olive oil for a couple of minutes, add the ground meat and continue sautéing until the meat is evenly browned, about 3 minutes. Add the freekeh and mix in all the spices. Add the hot water to the freekeh and bring to boil. Cover the pot and cook the pilaf on low heat until all the liquid is absorbed and the freekeh is fully cooked, about 40-45 minutes.

2

Slightly, heat the olive oil, add the vegetables and sauté together for 5 minutes. Mix in all the spice, cover, and cook on low heat for an extra 20 minutes making sure to stir in the vegetables occasionally.

3

Spread a layer of the lamb and freekeh pilaf on a platter, top it with a layer of carrots and peas then sprinkle it with your favorite fried nuts. Garnish with some chopped parsley and serve it warm with a side of salad and yogurt.

Recipe by: Nadia Tommalieh

Freekeh and Ground Lamb Ouzi with Liyye Seasoning

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