Freekeh Pilaf with Herbs and Yoghurt Dressing

Such a wonderful earthy flavour, Freekeh, that strange sounding name (to Western ears) belonging to the nutty grain. Sold whole or cracked, it is easy to find at Middle Eastern stores, some providores and some bulk lentil and grain places. Freekeh actually means rubbed – the process of removing the grains from its husks.

Like quinoa, freekeh is full of protein, with a beautiful smokiness, and is dead easy to cook. It is Middle Eastern duram wheat that is picked while unripe then traditionally roasted over wood fires to burn off the husks – hence its wonderful smoky flavour. Surprisingly it is also a little sweet, so a squeeze of lemon or lime always does wonders to a freekeh dish.

Freekeh is so unusual as generally the grains we use have been allowed to mature and dry on the head.

This dish is a take on an Ottolenghi dish from his book, Plenty, but has some minor variations. It is beautifully cooked by simmering for 15 mins and then leaving covered, to steam until cooked. Then it is tossed with herbs and topped with garlicky lemon yoghurt before serving.

Similar recipes include Vegetable Pulao from the Beaches of Goa, Green Beans with Freekeh, Walnuts and Tahini, Barley Pilaf with Mushrooms, and Rice and Cauliflower Pilaf.

Browse all of our Freekeh recipes and all of our Pilafs. Our Middle Eastern dishes are here. Or browse our Late Spring collection of recipes.

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Cypriot Grain Salad

George Calombaris, well known Australian celebrity chef (how I dislike those words), is in the news for all the wrong reasons right now. But his food is very very good. This Grain Salad is delish, and I have my twitter sister, Jude, to thank for pointing me to it.

It is divine, and perfect for this changeable Spring weather. It is perfect one day, then the weather gods drag us back into mid Winter weather the next. A transitional season.

This recipe uses freekeh, but other grains can be used – couscous, quinoa, barley, burghul, for example). It is one of the best uses of freekeh and du Puy lentils that I know. The flavours in this dish are just right and balance well. It is sweet, sour, tangy, crunchy, soft, earthy, herby, and healthy.

Similar recipes include Citrusy Beetroot with Puy Lentils, Red Rice and Quinoa Salad with Orange and Pistachios, Freekeh Pilaf with Herbs and Yoghurt Dressing, Green Beans with Freekeh, Walnuts and Tahini, Crushed du Puy Lentils with Cumin and Tahini, and Du Puy Lentils with Feta and Tomatoes.

Browse all of our Freekah dishes, du Puy recipes, and all of our many Salads. Our recipes from Cyprus are here. Or browse our Early Spring collection of dishes.

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Green Beans with Freekeh, Walnuts and Tahini

Feekeh! No longer an ingredient that we need to travel across town to buy.  With several Afghan shops closeby in my new neighbourhood, those sorts of ingredients now go on the weekly shopping list. Oh, the joy!

This is an Ottolenghi dish from Plenty More, one of my fav of his books. Beans are cooked and mixed with walnuts, then drizzled with a minty-tahini dressing. The dressing is what ranch dressing would taste like if it spent a few months traipsing through the Middle East, so they say.

Yotham advises beans of the best quality for this dish. He also says that the walnuts can be omitted, but we are loving them so much this season, so they are definitely in. They provide a texture in this salad that is otherwise missing.

Similar recipes include Freekeh Pilaf with Herbs and Yoghurt Dressing, and Cyprian Grain Salad with Freekeh.

For Green Beans, try Five Bean Glorious Salad, and Green Bean and Carrot Poriyal.

Browse all of our Green Bean recipes and all of our Freekeh dishes. Our Ottolenghi recipes are here. Or explore our Mid Winter collection of recipes.

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