Tomato freekeh

Tomato freekeh

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About this recipe: A yummy way to enjoy freekeh and easy to make for those who've never tried it before. Freekeh is fire-roasted baby wheat and has a distinct flavour. Find it in larger supermarkets, health food shops or Middle Eastern shops.


Serves: 6 

  • 200g freekeh
  • 1L vegetable stock
  • 225ml water
  • 1 tablespoon olive oil
  • 2 tablespoons tomato puree
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • salt and ground black pepper to taste

Prep:10min  ›  Cook:1hr  ›  Extra time:10min soaking  ›  Ready in:1hr20min 

  1. Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
  2. Stir vegetable stock, water and olive oil together in a large saucepan; bring to the boil. Stir freekeh, tomato puree, paprika, cumin, turmeric, salt and pepper into stock mixture; bring back to the boil.
  3. Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

Cook's note

More liquid may be added to obtain desired tenderness. You may need to stir more frequently towards the end of cooking. I like to cook it until the sauce is thick and freekeh is tender.

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