IMG_1625freekeh is roasted green wheat and is popular throughout the levant and north africa. it is similar to bulgar and can be used to stuff vegetables and meats as in hammam ma7shi, as a side or in soups, stews, and salads. it is very hearty, high in protein and has four times as much fiber as brown rice. i didn’t eat freekeh often growing up, but have been trying to incorporate it in my dishes moreso now. this dish can be served as a side and is best eaten warm or hot–though it can be eaten cold by substituting the ghee for olive oil.


2 cups of freekeh, soaked
1 large yellow onion, sliced thinly
2-4 cloves of garlic
1 tsp of cumin
1/2 tsp turmeric
1/2 tsp of cinnamon
1/2 tsp coriander
1/2 tsp of allspice
1 tsp of salt
1 tsp of pepper
1-2 bay leaves
1/2 tsp cayenne pepper (optional)
1/3 cup of pine nuts, roasted
3 tbsp of ghee or olive oil
1/2 cup of parsley, chopped
1/4 cup of mint, chopped
3/4 cup of pommegrate seeds, to garnish
1/2 cup of parsley to garnish


thoroughly clean the freekeh (which sometimes has dirt or debris in it). after doing so, drain in water till the water runs clear and then soak for 20 minutes. add your ghee to a pan and sauté the onions till caramelized. add garlic and spice mixture and sauté till fragrant. top with roasted nuts, parsley, and pomegranate seeds.





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