Bright, rehydrating, traditional Middle Eastern fresh herb based "salad" that works perfectly paired with your favorite meat, or fish entree, or just a small snack that refrigerates well! We've explored versions with fine cut lettuce when we were short on parsley, feel free to attempt your own alterations!
Ingredients (serves 2)
1/2 cup freekeh
1 bunch of parsley - flat leaf- no stems - minced
8 mint leaves - minced (optional)
2 small roma tomatoes - diced
1/4 small white onion - diced
2 stems of green onion/scallions - minced (optional)
1 to 1/2 Lemon - Juice
1 Tbsp Olive Oil
Salt
Black Pepper
Steps
Separately, boil the freekeh in salted water, 15-20mins. Strain when finished, cover and let cool in a bowl
Mince the parsley and mint leaves very finely - add to freekeh
Dice onions, scallions and tomatoes - add to bowl
Squeeze 1/2 lemon and 1 Tbsp of olive oil into the mix
Add Salt, Black Pepper - mix
The ideal texture should be a little wet, add more lemon and salt to taste.
Additions
While not traditional, chile peppers could be added
Diced Cucumber works well with the ingredients
Tahini Dressing https://www.lemonpantry.com/post/lemon-tahini-sauce
Red Wine Vinegar
Cilantro in addition to parsley
Yorumlar