This must be cooked on the day of serving. Rinse the freekeh under cold water and place in a large saucepan with the water and salt. Bring to the boil, reduce the heat to a simmer and cook for 40 minutes or until tender. The wheat needs to be very tender because as it cools it becomes a lot firmer and if it hasn’t been cooked enough it will be tough and inedible. If this happens, just bring it back to a simmer and cook until tender.
Set aside to cool in the cooking liquor until needed. Strain, discarding the water, and pat dry on paper towel.
In a small saucepan, heat the vinegar and sugar until the sugar has dissolved.
Place the freekeh in a bowl and season to taste with the vinegar mixture, salt and chives. Cover until needed.
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