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Cracked wheat and freekah salad

With Judith Cullen

Serves: 6
Preparation Time: 30 min
Cooking time: 20 minutes
Cost: Approx $15


1 cup coarse burghal
1 cup freekah, (soaked in 1.5 cups water for 30 min)
2 tablespoons oil
4 stalks celery, sliced thinly
2 small red onions, diced
4 cloves garlic, crushed
1 cup sliced almonds, roasted
1/2 cup pinenuts, roasted
1 cup chopped mint
1 cup chopped parsley
3 tablespoons pomegranate molasses
Juice of 2 lemons
2 tablespoons extra virgin olive oil
1 pomegranate, seeds removed (if available) Or 1 bunch asparagus blanched and sliced

Yoghurt Sauce

1 cup (250g) Greek style yoghurt
1/2 cup chicken stock
2 tablespoons tahini
1/2 teaspoon salt, freshly ground black pepper
1 tablespoon extra virgin olive oil


In a frying pan heat the oil. Sauté the celery, onions and garlic until soft. Add the burghal and soaked freekah.

Add 4 cups of water and a teaspoon of salt and bring to the boil.

Cover and bake in the oven until tender. Spread on a tray to cool completely.

Transfer to a large bowl and add roasted nuts and herbs.

Combine pomegranate molasses lemon juice and extra virgin olive oil. Toss through burghal and freekah.

Transfer to a serving dish scatter with pomegranate seeds serve with yoghurt sauce

Yoghurt Sauce

In a small saucepan combine the yoghurt and chicken stock. Bring to the boil. Add tahini, salt, pepper and oil.

Freekeh (sometimes spelled frikeh ) is a cereal food made from green wheat that goes through a roasting process in its production. The wheat is harvested while the grains are yellow and the seeds are still soft; it is then piled and sun-dried. The piles are then carefully set on fire so only the straw and chaff burn and not the seeds. It is the high moisture content of the seeds that prevents them from burning. The now roasted wheat undergoes further thrashing and sun-drying to make the flavor, texture, and color uniform. It is this thrashing or rubbing process of the grains that gives this food its name, farik or "rubbed". The seeds are now cracked into smaller pieces so they look like a green bulgur.

(TX: 31 October 2011)