Freekeh Salad with Za’atar

Whenever I prepare something with Freekeh, I have the song from Run D.M.C. in my head. The song is called “It’s Tricky”, but in my funny brain it always changes to “It’s Freaky”


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Freekeh of course has nothing at all to do with freaky. It is green, i.e. wheat harvested unripe, which is dried and roasted. Through the roasting the wheat is preserved and tastes ingeniously smoky.

In Lebanon, freekeh (or farik or frikeh) has been prepared for over 5 million years (yes, I like to exaggerate), but lately it has found more and more fans in western countries as well. So the green wheat with its nutrients is a real superfood – and cheap as well. In Lebanese, Syrian or Turkish supermarkets you can usually get a kilo from just 2 dollars.

Speaking of nutrients: The roasted wheat has twice as much fiber than quinoa and four times as much fiber than whole grain rice. And what makes it so special is its high protein content. A whole 16 grams per 100 grams are in it – that is almost as much as in meat or fish.

The salad is not only a full meal, but also incredibly healthy and above all incredibly tasty! The smoky aroma gives the salad a nice hearty note. And because of its consistency, which is very reminiscent of brown rice, you’ll have something between your teeth.

Convinced? Okay, you go and get yourself a pack of freekeh and prepare the salad and I’ll have another round of Run D.M.C. 😉

Recipe for Freekeh salad with Za’atar


Freekeh Salad with Za’atar

Delicious & healthy
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings


Ingredients for 2 persons to get saturated or for 4 persons as starter / side dish

  • 180 g Freekeh
  • 260 ml Water
  • 1 tsp Salt
  • 1 Small cucumber
  • 1 Red onion
  • 15 Cherry tomatoes (about 150 g)
  • 4 Radishes
  • 1/2 Lemon
  • 60 g Parsley
  • 2 Stems fresh mint
  • 60 ml Olive oil
  • 2 pinch Za’atar
  • Salt, pepper


  • Wash Freekeh in a bowl of water and then pour the water away. (Please wash really properly, because sometimes small stones get lost among).
  • Boil the washed Freekeh with 1 teaspoon of salt in the water for a short time and then put it directly back on the lowest setting.
  • Put the lid on the pot and let Freekeh cook for about 15 minutes. The water is completely gone at the end.
  • Let the Freekeh cool down afterwards.
  • Cut the vegetables, squeeze the lemon and chop the herbs roughly
  • Mix Freekeh with vegetables, herbs, olive oil and lemon juice and season with salt, pepper and Za’atar.
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