You will need: Yogurt, balsamic vinegar, ghee, Freekeh, any roast meat cut you like (I used Lamb), garlic powder, onion powder, all spice, turmeric, salt, black pepper, cinnamon, pomegranate molasses, fresh garlic cloves, lemon, onions, bay leaves, beef broth, your favorite nuts to sauté (I used cashews and pine nuts), olive oil,

Instructions:

• First prepare the meat marinade. For this recipe, I used a medium size shoulder lamb roast, but you can use any roast meat cut you like.
• 2 tbsps of plain yogurt
• 1 tsp all spice
• 1 tsp cinnamon
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp turmeric
• 1 tsp black pepper
• 2 tsps salt
• Mix the yogurt and seasonings together until well combined
• To the marinade add 1 tbsp of ghee
• 1 tsp pomegranate molasses
• 1 tbsp of balsamic vinegar
• Mix well
• Now massage the roast all around with this yummy tenderizing marinade
• I used a medium size lamb shoulder, washed well and patted dry
• Massage meat with the marinade all around and transfer it to a parchment paper lined oven tray
• Marinade the roast for at least 2 hours
• For the roasting you will need 2 bay leaves, 1 chopped onion, a cut up lemon and a handful of fresh garlic cloves, 1 tsp of whole spice
• Arrange everything around the marinated meat
• Add a cup of water to the pan. I used the same bowl I prepared the marinade in so I can get all the residual seasonings and flavors left in there mixed into the roasting water.
• Cover the lamb shoulder with parchment paper and 2 layers of aluminum foil
• Preheat oven on 500F, cook roast for 1/2 an hour, then drop the oven temp to 350F and roast for another hour and half or until the meat is fork tender
• Now its time to cook the Freekeh (Durum wheat) a healthy substitute to rice and pasta
• Wash Freekeh very well, under running water until water is clear
• In a medium pot heat some ghee (or butter) and olive oil and 1 finely chopped onion
• Sauté the onion until light golden in color
• Add 2 cups washed & drained Freekeh to the sautéd onion
• Add 1 tsp cinnamon
• Add 1 tsp all spice
• Add 1/2 tsp black pepper
• Add spices to the Freekeh
• Add 6-8 cups hot beef broth depending on how soft you like your Freekeh (I used 8 cups)
• Bring to a boil, then lower the heat, cover and let it simmer until the liquid is absorbed and Freekeh is is cooked (about 30 min)
• Sauté your favorite nuts in olive oil to use as toppings (I used cashews and pine nuts)
• I like to debone and carve my roast rather than serving it whole.
• Spread your cooked Freekeh on the platter, arrange meat pieces on top, then add your favorite toppings. (I like nuts and dried fruits)
• Enjoy!