Freekeh is a great staple to add to meat and veggies. It is rarely used and not available everywhere.
The other prime ingredients are butternut squash and lamb mince.
If you live in the UK, you can stop by your next bigger supermarket and buy them. Here in Germany, butternut squash is less used then the bright orange Hokkaido pumpkin. That was the only one I've got the other day.
Now lamb minced meat. Not available in German supermarket chaines. Take a trip to your friendly Turkish supermarket. I choose lamb goulash and the butcher let it through the machine. Nice lean meat and good quality. No water or much fat in the pan.
My way of the recipe from the book, makes 4 servings:
1 pound lean lamb mince
1/2 Hokkaido pumpkin
175 g Freekeh
2 tsp veg stock powder
2 red bell peppers
1 white onion
10 cm middle of a leek
4 cloves of garlic
1 red chili
1 1/2 tsp cumin seeds
1 tsp Acik biber
6 drops Tabasco
Salt and pepper
4 stalks fresh mint
4 stalks oregano and thyme
30 g flat leaf parsley
50 ml veg stock
2 tbsp Pomegranate syrup
100 g sheep feta cheese
Wash the pumpkin, do not peel it! Halve it and take the seeds out. Chop it ingo bite size pieces.
Take a pot and add 3 times the amount of water to the Freekeh in. Add stock powder and bring to a boil. Pour in the Freekeh and cook for 12-15 min. Drain and spread out in a plate to steam off.
Prepare the rest of the veggies and keep the bell pepper brunoise seperate.
In a wide pan heat up some olive oil and chuck in all the veggies except the red peppers. Season and give them 5 min. Stir often. Now crumble the lamb meat in and brown that for 10 min. Add some stock and halve of the herbs. Dont forget the cumin, acuc biber, tabasco and more salt and pepper.
Chop the rest of the parsley. Pour some pomegranat molasse on top and chuck in the ft
Freekeh to reheat.
The last two min add thr red peppers and the rest of the parsley.
Open the package of sheeps feta and crumble it to serve on top.
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