Freekeh is made from green durum wheat that is harvested young, roasted, and then rubbed. Often used in Middle Eastern cuisine, this “ancient” grain is slightly chewy and has a unique smokey flavor. When living in Dubai, I used to see it occasionally served in warm dishes, much like rice, baked with broth, spices, and lamb or chicken. A Lebanese friend of mine also used it in her famous freekeh salad, with cucumber, tomato, onions and herbs, tabbouleh-style. It took me a while to actually give it a go myself but once I did, it became a pantry staple. There are lots of things to love about it: the taste is unparalleled – it is very earthy, nutty, and full of flavor, high in fiber and protein (more than quinoa!), not very processed, and incredibly versatile.
So just imagine my delight when we spotted it at the local Lebanese grocery store here in countryside France last week! Since we are still technically in summer, I figured I would use it in a colorful salad with a few other quintessential Middle Eastern ingredients: pomegranate, herbs, and feta. It’s great served alone for lunch or as a side to grilled lamb chops, steak or chicken. Make loads so you can have leftovers.
Ingredients
- 1 cup / 170 g cracked freekeh*
- 1 liter water
- salt and pepper
- 6 tbsp olive oil
- 2 cups / 120 g chopped herbs, packed (I like using a mix of cilantro, parsley and mint)
- 2 scallions, chopped finely (optional)
- 1 cup / 175 g pomegranate seeds/arils
- 1/2 cup / 100 g feta cheese, crumbled
- 1/2 cup / 70 g roasted almonds (pine nuts are also wonderful here)
- Juice of 1 lemon
*Cracked freekeh are not the whole kernels, so they cook more quickly. But if you can only find whole kernels that is fine too. You just need to double the cooking time and perhaps add more water.
Instructions
- Place freekeh in 1 liter of water and 1 tsp of salt. Bring to the boil, then turn down to a simmer and cook for 15 minutes or until it is tender. Drain, drizzle with half the olive oil and let cool.
- In a small bowl, whisk the rest of the olive oil with the lemon juice, some salt and pepper to taste. Set aside.
- Pour the freekeh, herbs, scallions, and pomegranate in a big bowl and combine well. Top with the crumbled feta and roasted nuts. Drizzle with the dressing, toss and serve.
If you want an overview of the recipe in video, just check out my IGTV episode on it:
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