Type what you have

Ingredients

• ✓ freekeh
• lamb meat
• onion
• black pepper
• paprika
• cinnamon
• salt
• vegetable oil
• cilantro
• mint
• celery
• chickpea
• water
• zucchini
• carrot
• tomato paste
• tomato
• potato

Instructions

1. 1 Place freekeh in a small bowl and cover with cold water. Set aside.
2. 2 Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
3. 3 Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
4. 4 Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
5. 5 Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.

By salima1962

Ingredients

• ✓ freekeh
• olive oil
• onion
• garlic
• carrot
• celery leaf
• parsley
• salt
• black pepper
• bay leaf
• chicken stock

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in freekeh and toast for 3 minutes. Add carrot, celery leaves, parsley, salt, pepper, and bay leaf.
2. 2 Bring to a boil. Reduce heat and simmer until freekeh is tender, 15 to 20 minutes. Taste and adjust seasoning.
3. 3 Allow soup to rest for 5 minutes. Remove bay leaf and serve.

By Bren

Ingredients

• ✓ freekeh
• butter
• carrot
• celery
• onion
• mushroom
• garlic
• chicken broth
• salt
• poultry seasoning
• thyme
• all-purpose flour
• milk

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and allow to melt. Add freekeh, carrots, celery, onion, mushrooms, and garlic; saute for 3 minutes. Pour in broth.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Season soup with salt, poultry seasoning, and thyme. Stir to combine.
4. 4 Melt remaining 6 tablespoons butter in a skillet over medium-high heat and stir in flour to create a paste. Whisk in milk until sauce is smooth and thickened, 3 to 5 minutes. Pour into the soup and stir to combine. Serve immediately.

By thedailygourmet

Ingredients

• ✓ freekeh
• vegetable broth
• water
• olive oil
• tomato paste
• paprika
• cumin
• turmeric
• salt
• black pepper

Instructions

1. 1 Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
2. 2 Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
3. 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.

By Nesreen

Ingredients

• ✓ freekeh
• chicken broth
• apple cider vinegar
• tahini
• honey
• olive oil
• salt
• black pepper
• pomegranate seed
• red onion
• mint
• parsley
• pistachio

Instructions

1. 1 Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
2. 2 Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
3. 3 Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

By France Cevallos

Ingredients

• ✓ freekeh
• coriander
• paprika
• salt
• tomato
• mango
• basil
• cilantro
• olive oil
• lemon
• lime
• sugar
• oregano
• salt
• corn tortilla
• feta cheese
• yogurt
• chili powder
• sugar
• cumin
• lime
• lemon
• black bean
• corn
• serrano pepper
• garlic
• mushroom
• tofu
• green bell pepper
• onion
• olive oil
• water

Instructions

1. 1 Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until vegetables are tender and tofu is lightly browned, 10 to 15 minutes. Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes. Stir juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes.
3. 3 Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon white sugar, oregano, and a pinch of salt together in a bowl until salsa is evenly combined.
4. 4 Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.

By Kori