This simple recipe uses freekeh (toasted green wheat) to make Maqluba, which is traditionally done with rice. The freekeh has a round and smoky flavor so you don't need a lot of ingredients to make something special. I love using left over cooked chicken and sometimes vegetables, and it's a quick prep that reheats well.
Main Course
4
Lior Lev Sercarz
1 cup freekeh
1 cup shredded cooked chicken (dark meat preferably)
1/2 cup diced onion (optional)
2 tsp Curcumade
2 tsp Tangier spice
Olive oil
Salt
For this recipe I used a round 9 inch glass oven proof dish but you can use anything else similar or even a frying pan that is ovenproof.
Preheat your oven to 350°F.
Place a frying pan on the stove and heat up about 2 Tbsp of olive oil over medium heat. Add the onions (if using) and season with salt. Cook for about 5 minutes and then add the shredded chicken. Add the spices, stir well, and continue cooking for 5 more minutes.
Add the freekeh and cook for another 2 minutes, coating the grain evenly with oil. Add 2 cups of water, mix well, and bring to a simmer.
Carefully transfer to a glass dish and place in the oven (or just transfer the frying pan if it is ovenproof), and cook for about 25 minutes or until all the water has been absorbed.
You can serve it as it comes out of the oven or set it aside for 5 minutes and then flip it onto a plate to serve.
1. Use mixed vegetables instead of chicken (bell peppers, mushrooms)
2. Mix in some cooked lentils before baking in the oven
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