Freekeh is young green wheat that's fire-roasted and rubbed to remove its skin. It has a beloved smokiness and chewiness in Levantine cuisine. The kimchi pairs wonderfully with freekeh's texture and smokiness, thanks to its allium scents.
Ingredients:
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300 g freekeh
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1 liter salted water
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1 clove minced garlic
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1 tablespoon pomegranate molasses
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2 tablespoons olive oil
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Fresh mint, to taste
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Spring onions, to taste
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Coriander, to taste
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Oregano, to taste
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Kimchi, to taste
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Half a lemon
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Salt and pepper, to taste
Instructions:
1. Boil the freekeh in the salted water.
2. Add the minced garlic, pomegranate molasses, olive oil, fresh mint, spring onions, coriander, oregano, and kimchi.
3. Add a squeeze of the lemon, salt, and pepper to taste, then serve.