Palestinian Deese (Lentil and Freekeh Stew) Recipe

Ingredients

• Freekeh Buy: Mahruse Freekeh · ₺198.99
• Brown Lentils
• Onion Buy: Onion Powder · ₺55.99
• Garlic Buy: Garlic Marinated Chicken · ₺149.99
• Olive Oil
• Tomato Paste Buy: Tat Tomato Paste Large · ₺88.99
• Cumin Buy: Ground Cumin · ₺61.99
• Salt Buy: Salt · ₺29.99
• Black Pepper Buy: Ground Black Pepper · ₺89.99

Preparation

1. Rinse 1 cup of freekeh and 1 cup of brown lentils thoroughly under cold water. Set aside to drain.
2. Finely chop 1 large onion and mince 3-4 cloves of garlic.
3. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
4. Add the minced garlic and 1 tablespoon of tomato paste to the pot. Cook for another minute, stirring constantly, until fragrant.
5. Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of black pepper, and 1 teaspoon of salt (or to taste). Cook for 30 seconds more, allowing the spices to bloom.
6. Add the rinsed freekeh and brown lentils to the pot. Stir well to coat them with the onion, garlic, and spice mixture.
7. Pour in 6 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.
8. Cook for 30-40 minutes, or until both the freekeh and lentils are tender. Stir occasionally to prevent sticking.
9. Taste and adjust seasoning as needed. If the stew is too thick, you can add a little more hot water to reach your desired consistency.
10. Serve hot, perhaps with a drizzle of fresh olive oil or a squeeze of lemon juice for extra brightness.

Pro Tips

• For an extra layer of flavor, you can toast the freekeh lightly in a dry pan before adding it to the pot.
• If you like a little heat, a pinch of red pepper flakes can be added along with the other spices.
• Deese tastes even better the next day! It stores well in the refrigerator for up to 3-4 days.

More recipes