Freekah Salad with Feta & Dried Cranberries Recipe
Ingredients, Freekah Salad with Feta & Dried Cranberries Recipe
1 red onion, finely chopped
1 1/2 preserved lemons, finely sliced
½ cup coriander, roughly chopped
½ cup parsley, roughly chopped
cup dried cranberries or Greek raisins
200g Freekah, rinsed
50ml Olive oil
Dash of red wine vinegar
2 tsp sumac
Lemon juice to taste
Flat breads to serve
Combine the onion, lemon, herbs and cranberries in a large bowl and toss to combine.
Bring a saucepan of water to the boil add freekah, and cover the saucepan with a lid.
Reduce the heat to low, and cook until freekah is tender and water evaporates (25-30 minutes), drain and transfer to a bowl to slightly cool. Once cooled add the bowl with the remaining ingredients and the feta.
For the pomegranate dressing, whisk ingredients in a small bowl to combine, then season generously.
Add the lemon juice to taste, or squeeze over at serving if you would prefer.
Freekeh is a cereal food made from inexperienced wheat that is going through a roasting process in its production.
It is an historical Arabian dish popular in Palestinian and Egyptian cuisine, however additionally in North Africa.
The wheat is harvested while the grains are yellow and the seeds are nonetheless soft; it’s miles then piled and sun-dried. The piles are cautiously set on hearth so simplest the straw and chaff burn and not the seeds. It is the excessive moisture content material of the seeds that prevents them from burning. The now roasted wheat undergoes similarly thrashing and sun-drying to make the flavour, texture, and coloration uniform.