فتة الفريكة

For the yogurt mixture: Mix half a kilo of yogurt, 2 tablespoons of tahini, 2 crushed tomato teeth, grilled green chili peppers, 1 tablespoon lemon juice (if the yogurt is not sour) and a pinch of salt.

Add two pieces of flatbread, cut into cubes and fried, to the serving dish.

Add a layer of freekeh

Add two boiled and chopped chicken breasts (or half a boiled chicken).

Pour half a cup of chicken broth, mixed with one mashed garlic clove, hot green pepper, and a squeeze of lemon juice over the chicken.

Finally, top with the yogurt mixture and garnish with parsley and fried nuts.

Sauté the onion with ghee and oil in a pot until softened.

Add the washed and drained coarse grits and stir well

Add the spices and 4 1/2 cups of chicken stock and adjust the saltiness as needed.

Let it boil for two minutes, then turn off the heat and remove the pot from the stove.

Cover the pot with a warm blanket and leave it covered for two hours.

After two hours, the freekeh will be fluffy, hot, and ready to serve.