Freekeh is an ancient Middle Eastern and Turkish staple made by harvesting immature, green durum wheat and burning away the chaff, leaving the young kernels intact while imparting a smoky flavor. That savory profile and the pleasantly chewy texture of the grain pairs beautifully with soft, sweet roasted butternut squash and shallots, and the cinnamon, allspice, and Turkish chili flakes add even more great fall flavor. This makes a comforting and filling vegetarian meal, but you can also serve it as a side with meat if you wish, like our Easy Roasted Chicken recipe.
Note: If you can’t find freekeh, you can use another hearty grain like farro, whole wheat couscous, barley, or wheatberries (check the package to see if you need to adjust the cooking time indicated in the recipe). If using another grain, you may also want to add a pinch of smoked paprika to give it a hint of smoky flavor.
Turkish chili flakes lend a mild heat and fruity, smoky flavor to food, with a little saltiness since some is used in the drying process. In a pinch, you can substitute regular red pepper flakes, ideally with a little bit of smoked paprika or ancho chile powder added, plus a smidgen of salt.Buy Now ›
Recipe excerpted with permission from New Feast by Lucy and Greg Malouf, published by Hardie Grant Books September 2017
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...