Freekeh

Method

Heat olive oil in a large heavy-bottomed pot and fry the diced onions until golden and softened. Add the diced meat and cook until browned on all sides, breaking it up as it cooks. Add the freekeh and toast it in the oil for 2-3 minutes, stirring constantly, to enhance its nutty flavour. Pour in the stock and add the allspice berries, cinnamon stick, and bay leaves, then season with salt and pepper. Bring to a boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes until the freekeh is tender and the liquid is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork. Serve garnished with fresh parsley and toasted nuts.