Squash Stuffed with Freekah and Peppers is a traditional Lebanese recipe for a classic dish of frekah (smoked green wheat grains) cooked with spices, onion and bell peppers in a tomato base that's stuffed into a baked kabocha (Chinese) squash. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Squash Stuffed with Freekah and Peppers.
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Freekah (also known as freekeh) is a traditional staple in Egypt, the Levant and Jordan. It is green (unripe wheat) that is smoked in the fields to preserve it. This is also make with Kabocha squash, sometimes known as Chinese squash. this is green and knobbly, looking like a miniature pumpkin and it's the only squash native to the Old World. This recipe is finished with Argan oil, which is the world's most expensive oil. It is a relative of the olive and yields an unique taste, but you can substitute extra-virgin olive oil.
Ingredients:
1 kabocha squash
75g freekah
1 onion, chopped
100g mixed bell peppers, diced
1 lemon (zest and juice)
1/4 tsp ground cinnamon
1/4 tsp ground cumin seeds
1/4 tsp ground cardamom seeds
3/4 tsp paprika
3 garlic cloves, chopped and mashed to a paste with a little salt
2 tbsp tomato purée
750ml vegetable stock or water
salt and freshly-ground black pepper, to taste
2 tbsp olive oil, for frying
2 tbsp Argan oil
Method:
Wash the squash, place on a baking tray then set in an oven pre-heated to 180°C and roast for about 30 minutes, or until the point of a sharp knife can easily pierce it. Remove from the oven and set aside.
Rinse the freekah then place in a bowl, cover with water and allow to soak for a few minutes. Wash to remove any dust and stones then drain in a sieve.
In a large pot, heat the olive oil and 1 tbsp of the Argan oil. Add the onion and fry for 2 minutes then add half the bell peppers and the garlic and fry for 2 minutes more. Stir in the freekah and the spices and continue frying for 2 minutes more, coating the grains in the oil.
At this point stir in the tomato purée, lemon zest, and the stock (or water). Add the remaining bell peppers, bring to a simmer, close the pot with a tight-fitting lid and simmer gently for about 30 minutes, or until the freekah is cooked through and tender.
When the squash is cool enough to be handled, cut it in half crossways through the middle (use a bread knife). Scoop out the seeds from the two halves. Brush the surface with the remaining Argan oil and mix any left-over into the frekah mixture.
Adjust the seasoning of the freekah mixture, stir in the lemon juice, then use to fill the squash halves. Serve immediately.
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