Freekeh is the “new” ancient grain. It has been a staple in the Middle East for centuries, but only recently became popular in the West because of its super nutritional benefits, naming it the new quinoa. I used to find freekeh quite boring growing up until I discovered how to cook it differently. Freekeh is actually very easy and versatile to incorporate into your diet, and it works well in both savory and sweet dishes. I love to eat it in my salads. This recipe is one of my favourites… Check it out.
- 10 minutes
- 15 – 20 minutes
- 4-6 pax
- 1 cup Freekeh (Cracked freekeh)
- 2 ½ cups water
- 2 cups parsley
- 1 cup mint
- 15oz chickpeas
- 2 medium red pepper diced
- 2 Middle Eastern cucumbers sliced
- 2 large tomatoes diced
- ½ cup toasted pine nuts
- 100 g crumbled feta (optional)
For The Dressing
- ¾ tsp salt
- ½ tsp black pepper
- 2 tsp Lemon Zest
- ½ cup lemon juice
- 1/3 cup olive oil
Rinse and clean 1 cup of freekeh well.
Boil the freekeh with 2 ½ cups of water until tender, abut 15-20 minutes (cracked freekeh takes less time to cook).
Meanwhile, chop all the ingredients and place in a large bowl with cooled freekeh.
Combine dressing ingredients and mix everything together well
Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.
She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.