Name: Freekeh Stuffed Grape Leaves
Yield: Serves 6-8 as a starter
Cuisine: Middle East
Ingredients: 1 teaspoon baharat; ½ teaspoon sweet paprika; ½ lemon, juiced; 2 tablespoons/30 ml extra virgin olive oil; 18 vine leaves; 1 cups/250 ml vegetable stock; ¼ cup/15 g mint, finely chopped; ¼ cup/15 g fresh coriander, finely chopped; lemon slices & chilli flakes; 1 vine tomato; salt & pepper; ½ cup/75 g freekeh; 2 banana shallots

Preparation info

Serves
6-8
as a starter

Difficulty
Medium

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

The freekeh season is invigorating for the landowners, farmhands and cooks, as each member of the family takes on a role of equal importance. If any of the previous harvested freekeh remains in store, it is used up by the community before the harvesting of the new season’s crop, by milling it into flour for pitta bread, or for stuffing young grape leaves as they start to flourish on garden vines, and in nooks and crannies along the roadside, rather than using the traditional filling of rice