In a large heavy pot such as a Dutch oven, fry the onion in oil over medium heat, until it starts to get translucent. Remove from heat before it browns.

Add the meat chunks. Sprinkle the freekeh around and on top of the meat. Add the salt, turmeric, sweet paprika and hot paprika. Tuck the head of garlic and the eggs (if using) gently into the top of the freekeh. Add water to cover.

Bring to a boil, then simmer for about 20 minutes. Make sure there is still a significant amount of water inside. If you prefer you can transfer to a slow cooker and cook overnight on Low. Alternatively, continue in a Dutch oven and cook overnight in the oven at 230° F / 110° C, or on an electric hotplate.

With any method, place aluminum foil between the lid and the pot to keep the moisture in. Fold the edges of the foil up over the lid, so the steam doesn’t drip down the outside of the pot, making a mess.

Before serving, peel the eggs and serve one with each portion. Put the head of garlic on a separate plate, for all to help themselves to a soft clove.