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Move over quinoa ! Here is a simple recipe with Freekeh, the newest-oldest superfood from the Middle-East.
Freekeh or farik (فريكة) is a cereal food that is quietly stealing the limelight even though Middle Eastern people have been eating it for millennia. Freekeh seems a welcome alternative to couscous or quinoa. Full of protein and slightly nutty it is dead easy to cook.
If you need inspiration for how to prepare freekeh, check out this recipe by Yotam Ottolenghi.
Recipe for 2 to 4 people
2 onions thinly sliced
1 tbsp olive oil
1/4 tsp ground cinnamon
1/4 tsp ground all spice (ground cinnamon, cloves and nutmeg in equal amounts)
10g finely chopped parsley
10g finely chopped mint
10g finely chopped coriander
2 tbsp of toated pine nuts
270ml vegetable stock
100g Greek yoghurt
2 tsp lemon juice
1/2 crushed garlic clove
salt and black pepper
Place the onions, butter and olive oil in a large heavy-based pot and sauté on medium heat, stirring occasionally until the onion is soft and brown.
Meanwhile, soak the freekeh in cold water for 5 minutes. Drain in a sieve and rinse well under cold running water. Drain well.
Add the freekeh and spices to the onions, followed by the stock. Stir well and bring to the boil. Cover and reduce the heat and leave to simmer for 15 minutes. Remove the pan from the heat and leave it covered for 5 minutes. Lastly, remove the lid and leave to pilaf to cool down a little, about another 5 minutes. Add salt and pepper.
While you wait, mix the yoghurt with the lemon juice, garlic and some salt.
Stir the herbs into the warm (not hot) pilaf. Adjust the seasoning and serve with a dollop of Greek yoghurt. Sprinkle with pine nuts, some parsley and finish with a trickle of olive oil.
© Photo and recipe : http://www.ottolenghi.co.uk/
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