I got given some freekeh (https://en.wikipedia.org/wiki/Freekeh) and have been looking for medieval Arabic recipes. Found a 13th-century Baghdad recipe described at www.cliffordawright.com. "The making of a dish called farīk is quite old, as we know from the early thirteenth-century Baghdad cookery book whose recipe called farīkiyya was described. In that recipe, meat is fried in oil and braised with water, salt, and cinnamon bark. Then dried coriander is stirred in with young wheat and it is cooked until done and served with cumin, cinnamon, and fresh lamb tail fat." I missed out the lamb tail fat and I added onions, but other than that, it followed the description in the text. Freekeh with lamb, 13th-century Baghdad style. - @medievalfoodwithjennie on July 5, 2023