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Farika - The Arab Alternative to Rice
Farika is a traditional Arab dish, oftentimes served to guests at large gatherings as well as during the holidays. Recent studies have shown that there are many health benefits to eating this immature green wheat. Farika is typically accompanied by a leg of lamb or used as stuffing in a whole lamb, but can be made with either lamb, beef, or chicken.
WHAT YOU NEED:
Farika:
- Two cups Canary Farika
- Three cups stock
- Two sticks of Alta Dena Unsalted Butter
- salt and allspice to taste
Meat:
- about 2 lbs. of cooked lamb, beef, or chicken
Topping:
- ¼ lb. cooked ground lamb or beef
- ¼ combined cup of lightly roasted pinenuts, pistachios, and slivered almonds
PREPARATION:
- TOSS farika in a fine strainer, allowing rocks or foreign objects to sift out.
- MELT butter in a medium, non-stick pot; add farika. Stir frequently until farika turns slightly pink. (approx. 5-7 minutes)
- STIR in salt and allspice. Add warmed stock and bring to a boil on high heat.
- REDUCE heat to low and simmer for about 10-15 minutes, until stock is absorbed. Turn off heat and fluff farika with a fork.
- SERVE in a platter, top with cooked lamb, beef, or chicken. Sprinkle with nuts and ground meat for garnish.
Serves 6-8 people.
Recipe courtesy of Mrs. Noha Khouraki
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