This hearty grain is so versatile and a firm favourite or our clients. By using this grain we help support a baker in Aleppo who uses the funds to bake bread for displaced people in his city.

Green Freekah - The heartiest & most versatile grain


5min 15-20 min 20 - 35 min


• 500g of freekeh (Any Middle Eastern Store or online from Sous Chef)

• pinch of sea salt

• 1 bunch flat-leaf parsley

• 1/2 bunch chopped fresh mint

• 1/2 bunch dill

• 1 bunch spring onions finely chopped

• 1 can chickpeas, drained and tossed in a pan with smoked cumin and paprika

• 1/2 juice of a fresh lemon, more to taste if you prefer

• pinch cumin seeds, ground, toasted & ground

• 1 garlic clove, minced or puréed (optional)

• glug of pomegranate molasses

• glug of date or apple cider vinegar

• 6 tablespoons extra-virgin olive oil

• scattering of pumpkin seeds

• one whole pomegranate, de-seeded

• handful smoked almonds coarsely cut


  • Heat a medium-size heavy saucepan over medium-high heat and
  • add freekeh. Toast in the dry pan, shaking pan or stirring, until
  • freekeh becomes fragrant, 2 to 3 minutes.
  • Add the Freekah to a pan of boiling water, the grain should be
  • whole but soft when pressed by your fingers. Boil roughly for
  • for around 15 to 20 mins.
  • Drain the Freekah, and run under a cold tap to stop this cooking
  • and becoming mushy. minutes.
  • In a large bowl, combine freekeh, chopped herbs, and chickpeas
  • and toss together.
  • In a another bowl, lightly whisk together lemon juice, oil cumin,
  • garlic, salt and olive oil; toss with salad.
  • Scatter pomegranates, nuts & the pumpkins seeds on the top and
  • give it one last toss and its ready.
  • Serve right away or let sit for up to 1 hour, Will keep for 3 or 4 days in the fridge.
  • before serving.

SERVE WITH: Roast chicken, lamb or fresh bread or on it's own as a salad.

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