Recipe courtesy of Farah, Farah’s Kitchen
Through Farah’s Kitchen, Farah shares with her followers simple, quick & delicious home cooked meals and their recipes. Her recipe video tutorials can be found on her page, and accompanying written recipes on her blog. As an interior architect, Farah pays close attention to details and it shows through the way she presents her dishes!
Farah’s Your Lebanon Chef Feature Page
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servings, or more
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Ingredients
- 1/2 cup freekeh grains
- 1 cup water
- 1/2 tablespoon olive oil
- 1 cup pomegranate seeds
- 4 cucumbers Lebanese cucumbers
- 1/2 cup radishes chopped
- 1/2 cup cilantro chopped, and more for garnish
Dressing
- 2 tablespoon Pomegranate Molasses
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- salt to taste
Ingredients
Dressing
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Instructions
- Start by rinsing the freekeh very well. Drain and dump into a saucepan that has been heated with ½ tbsp. of olive oil. Sautee for 2 mins.
- Add the 1 cup of boiling water, cover, and leave to simmer over low heat.
- It takes 15 to 20 minutes for the freekeh to cook.
- Once it is done, transfer onto a plate and let it cool completely.
- Peel the cucumbers and slice them twice lengthwise. You will get 4 strips. Chop them down so that they are almost the size of pomegranate seeds. (Do not slice them thin)
- Apply the same thing to the radishes.
- In the serving bowl, mix the dressing ingredients together- lemon, salt, olive oil, and molasses. Add the freekeh and mix so it absorbs the flavors.
- After that add the chopped cucumbers, radishes, pomegranate seeds, and cilantro. Toss lightly to coat.
- Garnish with cilantro and serve.
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