One of my favorite Armenian restaurants in town serves a delicious Freekeh bil Fukhara, while this is not exactly what this is, it comes in second to best with a homemade copycat.


  • 1 TSP veg oil
  • 1 cup freekeh
  • 1 ½ cup chicken stock
  • 50 grams’ butter
  • 1 small onion finely diced
  • 1 cup mushroom fined diced
  • ½ cup cooking cream
  • 1/3 cup parmesan cheese
  • Salt/pepper to taste
  • Garlic powder (optional)
  • Parsley for garnish


  • Soak freekeh for 10 minutes in room temperature water and rinse
  • In a sauce pan add tsp of veg oil and freekeh and mix thoroughly over high heat, add chicken stock and bring mixture to boil. Once it boils, lower heat and let cook for 15-20 minutes. If not cooked, add some water.
  • Meanwhile, add butter to frying pan, and add onions. Cook until translucent, then add mushrooms, and cook mixing well. Season with salt/pepper, and set aside.
  • When the freekeh cooks, add the onions and mushrooms to the sauce pan, and mix, then add the cooking cream. Turn up the heat to medium hot and mix well, as soon as it bubbles, stir in the parmesan cheese and lower the heat again mixing very well
  • Serve and garnish with parsley



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