I shortlisted this recipe as I finally found a Freekeh supplier. I think I had watched Yotam Ottolenghi on TV during the Jerusalem series – can’t be sure – and finally found it on souschef.co.uk. I’ve been meaning to make something with it ever since.
Freekeh is made from green wheat that goes through a roasting process in its production. It’s used a lot in Middle Eastern cooking. Freekeh has four times as much fibre as most other grains – which might explain something that happened the day after ! I put it down to the garlic soup – but now ‘my dear Watson – I deduce that it was the Freekeh’.
Changing the subject slightly (well not at all slightly), while we were working on the boat last weekend there was a repeat broadcast of the Radio 4 show ‘The Unbelievable Truth’. During the episode one of the contestants burst into laughter when Miles Jupp mentioned that the Dutch Oven is the State Cooking pot in Utah.
We both looked at each other and wondered why this was funny. Turns out ‘A Dutch Oven’ is urban slang for ‘breaking wind and then holding your spouse’s head under a duvet for her enjoyment’. After the Freekeh it was tempting!
When I read through the recipe I thought this would be a #FAIL. It is very basic. Caramelise some onions, add the freekeh, add stock and serve. Sounds dull, but the addition of lots of herbs (mint and coriander) at the end, and the use of a very good stock made this an incredibly tasty meal. It’s got a very earth, molasses’y flavour.
The pine nuts on top, and a dollop of Greek yoghurt also complimented the dish.
You should really give Freekeh a try – if you can find it!