Date posted: 26/09/2017

Freekeh with herbs & sumac

  • Serves 10
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Freekeh 300g
Red onions 2
Olive oil 30ml
Maldon sea salt 4g
Cracked black pepper 1g
Lemon (whole) 1
Water 100ml
Garlic cloves 10g
Parsley (chopped) 50g
Sumac 8g


  1. Heat a large pan of water and cook the freekeh until tender then drain and refresh in cold water
  2. Finely dice the red onions and set to one side
  3. Heat a large frying pan and add the oil
  4. Sauté the onion and garlic until soft, then add the sumac
  5. Add the cooked freekah, salt & black pepper and warm through. Lastly add the chopped parsley and finish with lemon juice
Chef Tip - perfect served with a lamb tagine
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