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Ajika Freekeh Recipes

Ajika Freekeh Cereal Breakfast
1 cup fresh fruit or apple
1/4 cup Ajika Freekeh
butter & jaggery (sugar) to taste
1 pinch cinnamon or cardamom or vanilla
raisins to taste

Method (serves 1)
In a pan add 1 tsp. of butter and cook raisins till they swell. Add 1 cup of water and and boil Freekeh. Reduce heat to medium low and cook for about half hour. Add sugar. Serve with fresh fruit.

Freekeh Tabouli
4 cups cooked Ajika Freekeh (whole or cracked grain)
6 medium tomatoes, diced
1 medium continental cucumber, diced
4 spring onions, finely sliced
1 small red bell pepper, finely sliced
1 cup chopped parsley
1 1/4 cup chopped mint
1/2 cup olive oil
juice of 1 lemon
1 clove garlic, crushed
freshly ground pepper
salt to taste

Method (serves 4-6)
In a large bowl, combine Freekeh, tomatoes, cucumber, spring onions, capsicum, parsley and mint. Whisk together the dressing ingredients and add to the salad. Mix thoroughly and let stand for 1-2 hours in the refrigerator to allow the flavors to integrate. Serve in a salad bowl as a side dish at a barbecue, with grilled fish or cold meats.

Freekeh Salad Meal
2 cups cooked Ajika Freekeh
1 cup roasted capsicum or green onions cut
1 cup grilled eggplant in autumn or asparagus in spring, chopped.
1 cup fresh tomato cubes
2 bunches fresh Italian parsley chopped
1 cup dates or raisins chopped
1 small red onion, finely sliced.
Juice of 3 lemons
1/2 cup olive oil
2 tbsp honey or maple syrup
salt and cracked pepper to taste

Method (serves 4)
Toss all the ingredients together. Serve at room temperature as a side dish with Wine.

Freekeh Middle Eastern Soup
1 cup uncooked Ajika Freekeh
4 tbs. ghee
1 onion, finely chopped
1/2 lb. lamb, in 1/2 inch cubes
1/2 tsp. Ajika Baharat Spice Mix
1/2 teaspoon Ajika Harissa Spice Mix
6 cups water
2 tightly packed cups baby spinach leaves, washed and dried
1/2 cup chopped fresh parsley
1/4 cup cilantro
juice of 1 lemon
1 tomato diced
salt and pepper

Method (serves 4)
Heat oil in saucepan and fry onions set aside. In the same pan Braise meat with Ajika Bharat Spices. Add Ajika Harissa spices. Add Freekeh, water and simmer for 20 minutes. Add spinach, lemon omani, tomato, fried onion, herbs, salt, pepper to taste and cook for 25 more minutes. When ready to serve add a dollop of sour cream.

Freekeh Minced Meat Pan Kabobs Or Burgers
1 onion, finely chopped
2 medium carrots, cooked & mashed
1 cup minced meat
1/8 cup ghee or olive oil
2 large cloves garlic, crushed
1 cup cooked Freekeh
1 tsp. Ajika Persian Koubideh Spices
1 tsp. freshly taosted whole coriander crushed
1/4 cup parsley, minced
1 egg
100 g fresh bread crumbs
juice from 1/2 lemon
salt and pepper
Semolina for coating
Oil for shallow frying

Method (serves 4)
Combine with onion, carrots, garlic, Freekeh, meat, spices, parsley, and lemon juice. Add egg and process roughly in a blender until mixture binds together, then add bread crumbs, salt/pepper, and refrigerate for 1 hour. Shape the mixture into burgers or small kabobs and lightly coat in flour. Fry in the oil, taking care when turning burgers over. Drain on paper towels and serve with salad greens.

Freekeh Soy Burgers
20mls Peanut oil
20g Green onions, coarsely chopped
150g Soybeans, coarsely chopped
200g Ajika Freekeh (boiled until
tender and well-drained)
100g Cheddar cheese, grated
150g Toasted sunflower seeds, ground
(or other suitable nuts or seeds eg pine nuts)
50g Freekeh flour
2 each Eggs, beaten
5g Salt
15g Soy sauce
2g Basil, chopped

Method (serves 8)
Cook the onions in the peanut oil until tender. Mix in all of the remaining ingredients. Shape the mixture into 8 patties and cook in a skillet or grill, until golden brown in colour. To serve, place the burger onto a hamburger bun and top with some salad. Garnish with some tomato slices, fresh chilli and a parmesan leaf. Alternatively use the burger as an accompaniment to any meat or fish dish.

Roasted Lamb with Freekeh Herbal Garlic Pilaf
3 each Lamb racks, frenched
Salt and pepper
Freekeh Pilaf
500g Ajika Freekeh
4 cups water
4 tbsp. oil
8 Garlic cloves, crushed
1 tsp. rosemary and 1 tbsp. thyme
1 each Bay leaf
Salt and pepper to taste

Method (serves 6)
Season the lamb racks with salt and pepper. Seal each of the racks in a pan with a little oil, then wrap in a foil. Finish cooking the lamb racks in a 130°C oven until cooked.
Freekeh Pilaf
Fry garlic in oil in a pan, then add rosemary and thyme. Fry until aromatic. Add the Freekeh , bay leaf and water, and bring to the boil. Cover the pan with a tight fitting lid and cook for 30 minutes until tender. Adjust the seasoning.
To serve, place some Freekeh pilaf onto a plate. Carve the lamb into cutlets and place on top of the pilaf.

Persian Inspired Freekeh Stuffing For Turkey
2 cups of partially cooked Ajika Freekeh.
1/4 cup fresh mixture of mint, thyme, chives, and basil) with 1/8 cup Ajika Sabzi Polo Persian dried herbs
1/2 cup dried apricots or alu bukhara
finely chopped 1 lg. Granny Smith apple, peeled, cored or 1 tbsp. Pomegranate Sauce
1 onion minced
coarsely ground black pepper
salt to taste
2 eggs

Crack eggs into a bowl and gently whip until yolks and whites are completely blended. Mix all other ingredients and Freekeh together , then add egg mixture and stir in thoroughly. If you have time, stuff the bird or meat several hours before cooking to allow the flavors from the stuffing to blend into the meat.

Freekeh Lebanese Kibbie
2 cups cooked Ajika Freekeh
1 lb. finely ground meat
1 egg, lightly beaten
1 cup chopped pinenuts
3 cloves garlic, crushed
1/2 cup chopped, fresh cilantro
1/2 cup chopped parsley
2 tsp Ajika ground coriander seed
1 tsp Ajika ground cumin
1 tsp Ajika cinnamon
1/4 tsp Ajika ground cloves
1 tsp finely Ajika ground black pepper
1 tsp salt
2 tblsp olive oil extra olive oil for cooking

Method (serves 4)
Mix all ingredients together well and and knead for 5 minutes or until the mixture comes together. Shape into balls or partties (size as required). Brush lightly with extra olive oil and bake in a moderate oven for 15-20 mins until firm and golden.

Indian Inspired Freekeh Pulao
2 cups cooked Ajika Freekeh
5 tbsp olive oil
2 cloves garlic, crushed or chopped
1 onion, diced
1/2 cup pinenuts
3 cardamon pods
1 cinnamon stick
5 whole cloves
3 tblsp ground coriander seed
1/2 cup dried apricots
1/2 cup chopped prunes
5 cups or water
salt and pepper

Method (serves 4-6)
Heat oil in a heavy pot. Fry onion, garlic and pinenutsuntil very lightly golden. Add cardamon pods, cinnamon stick, cloves and coriander. Fry gently for a further 2 minutes. Add Freekeh , stock/water, apricots and prunes. Bring to the boil. Cover with a tight fitting lid and simmer on a low heat for 20-25 minutes until Freekeh is tender. Season with salt and pepper according to taste. Serve hot to accompany fish, lamb or poultry dishes. Great also as a stuffing for chicken and turkey.

Freekeh Italian Pilaf
1 cups cooked Freekeh
500ml chicken stock
100g kalamata olives (rough chopped)
100g semi dried tomatoes (rough choped)
50g Butter
30ml cream
100g grated parmesan
salt, pepper, garlic (optional), chopped assorted fresh herbs (optional)

Bring chicken stock to the boil and slowly add Freekeh in a steady stream. Over a low flame, stirring regularly, continue to cook the mixture 15-20 minutes. Take the mixture off the heat and add olives, tomatoes and butter and mix well. Add cream and cheese and season to taste. Note: Garlic or herbs may be used as well at this point. Grease a suitable mould and pack wheat mix in tightly. Cover with buttered grease proof paper and cook at 180ºC until golden brown. Ideally serve as a garnish with Mediterranean style chicken or chargrilled steak. For this recipe the Freekeh was cooked in a small cake tin. The mixture was 3cm high and portioned into 12 wedges.

Ajika© Kavita Mehta
photo credit Kavita and Vinay Mehta

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