Chorba frik

Method

Heat olive oil in a large heavy-based pot over medium-high heat and brown the meat cubes on all sides, then remove and set aside. In the same pot, sauté the diced onion until softened, then add garlic and cook for one minute. Stir in the tomato purée, caraway seeds, coriander seeds, cinnamon and harissa, toasting for two minutes until fragrant. Return the meat to the pot, add the green wheat grains and chickpeas, then pour in the vegetable stock and tinned tomatoes. Bring to a boil, then reduce heat to low and simmer gently for 45-50 minutes, stirring occasionally, until the frik grains are tender and the meat is cooked through. Season with salt and black pepper to taste and serve hot, traditionally with crusty bread or dates on the side.