(Last Updated On: 27th May 2017)
By Team FoodeMag: Freekeh is a traditional Jordanian cereal food made from green durum wheat cooked with in stock with roasted or fried meat – chicken or lamb served on top. Fresh salads accompany most of the Jordanian main dishes and the aroma of olive oil combined with fresh local produce makes each dining experience memorable. Our Jordan trip as part of FoodeMag’s #DestinationDiaries was curated by Samantha Wood, the food blogger extraordinaire and founder of the restaurant review website www.foodiva.net and Mövenpick Resort & Spa Dead Sea & Mövenpick Resort Petra. Do read more on our trip here.
Fresh produce and home made Olive oil adding flavour to every Jordanian dish. The stunning venue for our masterclass – the rooftop terrace in Mövenpick Resort Petra, overlooking the hills and the city of Petra.
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- 2 chicken cut into 4 pieces
- 10 gms of chopped onions
- 2 bay leaves
- 30 gms of olive oil
- 50 gms of mixed spices
- 50 gms of salt & pepper
- 20 gms of coriander
- 15 gms of turmeric powder
- 2 kg of Freekeh or crushed green wheat
- Boil chicken for 45 minutes adding salt and pepper (remove chicken pieces aside for later).
- Soak Freekeh in water. Drain it and stir with olive oil on medium heat. Add onion, and keep stirring until Freekeh dries a bit.
- Add spices and the chicken stock (1.5 cm above the level of Freekeh).
- Fry the chicken pieces and add them to Freekeh on the side and garnish with fried almonds and pine seeds. Serve with yoghurt.
[Images by Debbie Rogers & Ishita B Saha. Recipe provided by Mövenpick Hotels Jordan and we have tried and tested it at the FoodeMag kitchen]
