19/11/2018
Meatballs stew with freekeh (fereek) made today with all the left over ingredients in my fridge and a few staples in my pantry.
Meatballs:
500 g lamb or beef mince ( I used lamb because it’s my favourite meat)
1 small onion , finely chopped
3 tbsp finely chopped parsley leaves
1 tsp ground ‘all spice’ or baharat mix
1/4 tspoon cinnamon
4 tbspoon flour
4 tbspoon olive oil
1/2 tsp salt and 1/4 tsp pepper
Base for stew :
3 tbspoon olive oil
1 brown onions, chopped
4 garlic cloves, crushed
3 celery sticks, chopped
3 carrots, chopped
4 ripe tomatoes, chopped
1/4 cup tomato purée
1tsp sugar
1 tsp salt
1 tablespoon baharat spice mix
1/2 tsp ground cinnamon
1/2-1 tsp chilli flakes
200 g cracked freekeh
1 liter chicken stock
Chopped parsley leaves to garnish
Method :
Start with meatballs:
Combine all ingredients in a bowl, mix well with your hands.
Roll into small balls and then coat each ball lightly with flour. ( spread flour on a flat plate and roll meatballs to coat )
Pan fry meatballs in olive oil for a few minutes only until they change in color, leave aside.
For the base:
Add olive oil, onions and garlic and stir in a deep pot on low-medium heat until just soft.
Add the rest of ingredients in order written above and stir for a min after each addition. Finally, add the freekeh and stock, then add the meatballs and stir all ingredients gently.
Bring to boil then reduce heat to low and simmer for 45 minutes until freekeh is fully cooked and stew becomes thicker.
Garnish with chopped parsley, a few drops of fresh lemon juice if u like.
Enjoy!
