Recipe: freekeh salad with feta and pomegranate
Freekeh is wheat that is harvested while it is still green (young) and then roasted or smoked. It comes from the Arabic word farik, which refers to rubbing the grains to remove the husks. The grain is packed with nutrients, and it seems that the more you eat, the better you feel. So make this delicious and wholesome salad soon.
Usually, freekeh is used in hot dishes in the same way as rice, but freekeh is also delicious cold, as in this recipe by Joseph Abboud of restaurant Rumi in Melbourne (Australia). We have already shared his delicious almond dip, chicken with tahini sauce and rice pudding crème brûlée. The Rumi version of freekeh salad is also a wonderful dish to make when you want to prepare something for a larger group.
Making pomegranate dressing
The dressing in this dish consists of pomegranate molasses: a sweet-and-sour, syrupy reduction of pomegranate juice. You can find pomegranate molasses in most supermarkets, for example from the brand Souq. You make the rest of the dressing yourself, because ready-made dressings are (fortunately!) not the norm in the Middle East, and specific ingredients often belong to particular dishes. The ingredients are based on 280 ml, but making extra is a good idea. The dressing also goes with the incredibly delicious fattoush, so you can make that (again) too.
Add all the ingredients for the pomegranate dressing to a jar or container with a tightly fitting lid. Seal and shake well. You can store it in the refrigerator for up to 3 months.
How to make freekeh salad
- Wash the freekeh two or three times and drain.
- Add it to a pan with the salt and 750 ml water, bring to the boil and simmer gently over low heat until the freekeh is cooked. Turn off the heat and leave to stand for another 3 minutes (see note).
- Drain the freekeh, add it to a bowl and leave to cool to room temperature. Add the parsley leaves, feta and pomegranate dressing and gently but thoroughly mix together. Do not mix for too long; the feta should not become so fine that it disappears into the grains.
- Garnish with the fried or toasted flaked almonds.
Tip:
Different varieties of freekeh have different cooking times, so follow the instructions on the package. The freekeh should be fairly
firm, but not crunchy. If you use whole (unbroken) freekeh, soak it for at least 2 hours before cooking.
