Egyptian Freek in Tomato Sauce

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EGYPTIAN FREEK | YOUNG WHEAT IN TOMATO SAUCE

Yield 2

Prep time

20 Min

Cook time

1 Hour

Total time

1 H & 20 M

Egyptian freek (or freekeh) is an ancient grain made from young wheat that is harvested early, roasted, and then dried. It has a slightly smoky, nutty flavor and a chewy texture that soaks up sauces beautifully. In Egyptian cooking, freek is often used in hearty, comforting dishes. it is simmered in tomato sauce and topped with eggs for a wholesome, satisfying meal that is both traditional and nourishing.

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Ingredients

For the Tomato Sauce:

• olive oil
• 1 yellow onion
• 6 garlic cloves
• 4 tomatoes
• 1 tablespoon tomato paste
• ground coriander
• ground cumin
• sea salt
• black pepper
• approximately 4 cups water

For the Freek and Eggs:

• 2 cups whole grain young wheat
• water
• 4 eggs

For Garnish:

• fresh parsley

Instructions

Make the Tomato Sauce:

1. Heat a generous drizzle of olive oil in a large pan.
2. Add 1 diced yellow onion and 6 minced garlic cloves, then sauté until softened and fragrant.
3. Stir in 4 finely diced tomatoes and 1 tablespoon tomato paste.
4. Season with ground coriander, ground cumin, sea salt, and black pepper.
5. Add approximately 4 cups water and mix well to combine.
6. Blend the sauce using an immersion blender until smooth and silky.

Prepare the Freek:

1. Rinse 2 cups whole grain young wheat (freek) thoroughly in water to remove any debris.

Cook the Freek:

1. Add the rinsed freek directly into the tomato sauce, ensuring it is fully submerged.
2. Pour in additional water if needed, keeping it no more than ½ inch above the freek.
3. Bring the mixture to a boil, then reduce to a low simmer.
4. Cover and cook for about 40 minutes until the freek becomes tender and absorbs the sauce.

Add the Eggs:

1. Stir the cooked freek gently once it is tender.
2. Create small wells in the surface using a spoon.
3. Crack 4 eggs into the wells.
4. Add a splash of water if the mixture looks dry to help steam the eggs.
5. Cover and cook for a few minutes until the eggs are just set.
6. Alternatively, transfer the cooked freek mixture to a baking dish, add eggs, and bake until set if preferred.

Serve:

1. Garnish with fresh chopped parsley.
2. Serve warm and enjoy.

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