Recipe: Freekeh bel lahmeh (smoked wheat with lamb)

Heat the olive oil in a large pot over medium heat until hot but not smoking. Toss in the onion and saute until softened and fragrant, 3 to 4 minutes. Add the garlic and saute 1 minute more. Add the allspice, pepper, cardamom, if using, and nutmeg and cook, stirring, until fragrant, about 30 seconds. Stir in the freekeh to thoroughly coat with the spice mixture, about 2 minutes. Add the seasoned lamb and 6 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium and simmer for 15 minutes or until the freekeh absorbs all of the liquid. If the grains are not cooked enough to your liking, add stock by the ¹⁄₂ cup and cook, covered, until it is absorbed.

Spoon the freekeh and lamb mixture onto a large platter, scatter the almonds and pine nuts on top and serve.

Makes 8 servings

Recipe from Rawia Bishara's "Olives, Lemons & Za'atar: The Best of Middle Eastern Home Cooking."