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Sunday, 5 July 2015

A Really Freekeh Great Recipe

A recipe worth sharing. If you cannot find Freekeh, I am happy to barter some.

Step 1: Roast olive oil coated florets of a cauliflower in a 425 degree stove for 30 - 35 minutes. Put aside.

Step 2: In a pot with olive oil, cook 0.25 cups almonds until they turn colour.  Add 1.25 cups freekeh and cook for a couple of minutes. Add 2 garlic cloves minced, 0.5 tsp salt, 0.25 tsp cumin and 0.25 tsp dried coriander. Top with 3 cups plus 3 Tbsp vegetable broth or water. Bring to boil, then simmer until Freekeh is cooked and all liquid evaporated (may take over 30 minutes, but check on it after 20 minutes).

Step 3: Make tahini sauce by adding 0.25 cup lemon juice and 0.5 cup water to 6 Tbsp tahini. Mix and keep on adding water or lemon juice (and salt to taste) until it is the texture of cream.

To Serve: Add the Freekeh to a platter, cover with the roasted cauliflowers, drizzle with tahini suace and garnish (optional) with feta cheese, raisins and/or parsley or green herbs.

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