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Lamb With Green Wheat – (frika Lahma)

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CATEGORY CUISINE TAG YIELD
Meats, Grains La, Times 4 Servings

INGREDIENTS

2 lb Bone-in leg of lamb, trimmed
of fat
Salt
Freshly ground black pepper
1/2 t Freshly ground allspice
Extra-virgin olive oil
5 T Clarified butter
1 Finely chopped onion
3 1/2 c Boiling beef broth or
boiling water
2 c Green wheat, farik picked
over
And rinsed
1/2 t Freshly ground coriander
1/2 t Baharat, see recipe
3 T Pine nuts
1 c Fresh or frozen peas
1 Sliced green tomato
optional

INSTRUCTIONS

Rub lamb all over with salt, pepper and allspice. Coat with film of
olive oil and roast at 325 degrees until very tender and falling off
bone, about 4 hours. About 1 hour 15 minutes before lamb is done,  heat
4 tablespoons clarified butter in heavy saucepan over  medium-high
heat, then add onion and cook until golden, stirring  constantly, about
5 minutes. Carefully add boiling broth or water  (both may splatter)
and return to boil. Add green wheat, 1 teaspoon  salt, coriander and
Baharat, cover and cook 5 minutes over  medium-high heat. Reduce heat
to low and cook 15 minutes, covered.  Reduce heat to very low and cook
until liquid is almost absorbed,  about 15 minutes more. Place heat
diffuser under pot or turn heat to  very, very low and leave farik for
30 minutes, covered. Turn off  heat, place paper towel over top of pan
under lid, and leave until  lamb has finished roasting in oven, about
15 minutes more. Meanwhile,  heat remaining 1 tablespoon clarified
butter in small pan over  medium-high heat and cook pine nuts, shaking
pan almost constantly,  until golden, about 3 minutes. Set aside. Bring
small pot of lightly  salted water to boil and cook peas until tender,
10 to 12 minutes for  fresh and 3 to 4 minutes for frozen. Set aside
and keep warm until  farik and lamb are done. Season farik with black
pepper to taste and  stir. Remove lamb from oven. Remove meat from bone
and pull into  serving-size chunks with fork. Mound farik attractively
on serving  platter. Using slotted ladle, arrange peas on top of farik.
Place  meat on top and sprinkle pine nuts over. Serve with green tomato
slices as garnish, if desired. Yields 4 servings.  Each serving: 751
calories; 348 mg sodium; 126 mg cholesterol; 33  grams fat; 73 grams
carbohydrates; 47 grams protein; 3.12 grams fiber  Comments: Farik or
farikeh is wheat harvested when the stalks are  still green and then
toasted to dry it and remove the chaff. If you  can't get farik,
substitute bulgur, but cook it only until  reconstituted and drain it
well.  Recipe Source: Los Angeles Times - 03-28-1999 Recipe from "A
Mediterranean Feast: The Story of the Birth of the Celebrated  Cuisines
of the Mediterranean" by Clifford Wright (William Morrow)  Formatted
for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net  Converted by
MM_Buster v2.0l.

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