Freekeh Mansaf

Ingredients

• 3½ cups freekeh
• as needed ghee or oil (for sautéing the freekeh)
• 8 cups meat-boiling broth
• 1 tablespoon salt
• ¼ tablespoon white pepper
• a little peas
• a little nuts
• 2 cups long-grain rice
• as needed ghee or oil (for toasting the rice)
• 3 cups meat broth
• a little white pepper
• shank meat
• cinnamon
• onion
• nutmeg
• cloves
• bay leaves
• a little green peas

Instructions

1. In a pot over the heat, boil the shank meat with the onion, cinnamon, nutmeg, cloves, and bay leaves until meat broth forms.
2. In a bowl, place the fine freekeh and wash it only if necessary, although the chef stated that it is not usually washed if it is from a trusted source.
3. In a skillet or pot over the heat, lightly sauté the freekeh in ghee or oil.
4. In a pot over the heat, add the hot meat-boiling broth to the freekeh, using the stated ratio of 3½ cups freekeh to 8 cups broth.
5. In the pot of freekeh over the heat, add the salt and white pepper.
6. In the pot of freekeh over the heat, leave the freekeh until the grains begin to open and rise to the surface, without the liquid drying up completely.
7. In the pot of freekeh over the heat, cover the surface with aluminum foil to trap the heat until the grains cook properly.
8. In a separate pot over the heat, toast the long-grain rice in ghee or oil.
9. In the pot of rice over the heat, add 3 cups of meat broth for every 2 cups of rice, according to the stated ratio.
10. In the pot of rice over the heat, add the salt and white pepper.
11. In the pot of rice over the heat, leave it until it boils, then reduce the heat, cover the pot, and leave it to cook slowly until done.
12. In the serving pot, spread out the cooked freekeh, then add the cooked rice on top.
13. In a baking tray or roasting pan, roast the meat after brushing its surface with ghee, then place it over the dish.
14. On the serving platter, garnish the top with peas and nuts.