A recipe from Rumi by Joseph Abboud
Rumi is a wonderful collection of over 60 recipes from chef and restaurant owner Joseph Abboud. Below, we're pleased to share a recipe from this heartfelt – and delicous – collection of recipes.
Freekeh, feta and pomegranate salad
Freekeh is wheat, picked green (young) and then toasted or smoked. It comes from the Arabic word farik, which refers to the rubbing of the grains to remove their husks. It’s highly nutritious and it seems the more you eat, the better you feel. Traditionally, freekeh is used to make hot dishes as if it were rice, but one of the many blessings of being brought up in Australia is that we are not bound by such traditions and can explore wonderful preparations such as this. The Rumi version has been on the menu for many years and is a mainstay on our catering menu because it works so well for large groups.
Serves 6–8
Ingredients
- 250 g (9 oz) cracked freekeh
- 2 tablespoons salt
- 1 bunch of flat-leaf parsley, roughly chopped
- 50 g (1 3⁄4 oz) Bulgarian feta, lightly crumbled
- 100 ml (3 1⁄2 fl oz) Pomegranate dressing (see below)
- 50 g (1 3⁄4 oz) fried almond flakes (see below), to serve
Wash the freekeh two or three times, then drain.
Place in a pot with the salt and 750 ml (3 cups) water and bring to the boil. Once it comes to the boil, simmer over a low heat until tender, then turn it off and let it sit for a further 3 minutes (see Note).
Strain the freekeh, then place in a bowl and let it cool to room temperature. Add the parsley, feta and pomegranate dressing and mix lightly but thoroughly. Be careful not to over mix; you don’t want the feta to become a fine crumble and get lost in the grains. Garnish with the fried almond flakes.
Note: Different freekeh varieties will require different cooking times, so you may need to adjust accordingly. It will still be quite firm, but you don’t want it to be crunchy. If using whole (not cracked) freekeh, soak for at least 2 hours before cooking.
Pomegranate Dressing
Makes 280 ml (9 1⁄2 fl oz)
Ingredients
- 80 ml (1⁄3 cup) extra-virgin olive oil
- 80 ml (1⁄3 cup) canola oil
- 30 ml (1 fl oz) pomegranate molasses
- 50 ml (1 3⁄4 fl oz) red wine vinegar
- ½ teaspoon salt
Combine all the ingredients in a jar or container with a tight-fitting lid. Seal, and give it a good shake. Store in the fridge for up to 3 months.
Fried Flaked Almonds
Makes 95 g (1 cup)
Ingredients
- 500 ml (2 cups) vegetable oil, for deep-frying (see page 49)
- 95 g (1 cup) flaked almonds
Heat the oil in a saucepan over a medium–high heat. You’ll know it’s hot enough when a couple of almonds dropped into the oil sizzle gently. Place the rest of the almonds into the hot oil.
This will temporarily reduce the temperature of the oil, but stir occasionally and the temperature will come back up and the almonds will start to sizzle. Turn the heat down to low and stir more frequently until the nuts are light brown.
Because the nuts will continue to cook even after you take them out of the oil, quickly drain them in a strainer, allowing any excess oil to drain away. They will smell fantastic but don’t be tempted to taste them straight away, as they will be VERY hot.
Spread the nuts on a plate or tray lined with paper towel and allow to cool before storing in a sealed container in the fridge for up to 3 months.
