Turkish cuisine · Vegetable Dishes

Firik Yemeği

Smoked freekeh braised with onions, tomatoes and peppers in butter – a specialty from Gaziantep.

Ingredients · for 4 servings

• 300 g freekeh
• 2 onions
• 2 green peppers
• 3 tomatoes
• 2 tbsp tomato paste
• 50 g butter
• 2 tbsp olive oil
• 1 tsp Aleppo pepper
• 900 ml rich vegetable stock
• Salt, pepper

Instructions

1. Rinse the freekeh thoroughly in a sieve until the water runs clear, and soak in cold water for 20 min.; finely dice the onions, chop the peppers small, peel and dice the tomatoes.
2. Heat the butter and olive oil in a wide pot, sauté the onions and peppers over medium heat for 6–7 min. until the onions are translucent.
3. Stir in the tomato paste and fry for 1–2 min. until it smells deep red, then add the diced tomatoes and reduce for 5 min. until the mixture is thick and glossy.
4. Add the drained freekeh, fry for 2 min. while stirring until the grains smell smoky, then pour in the hot vegetable stock.
5. Season with salt, pepper and Aleppo pepper, bring to a boil, and cook covered over low heat for 30–35 min. until the grains are tender but still have some bite and the liquid is absorbed.
6. Remove from the heat, let rest covered with a cloth under the lid for 10 min., fluff with a fork, and serve hot with yogurt.