Freekah salad from Sirocco: Fabulous Flavours from the East (page 124) by Sabrina Ghayour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kateastoria on June 14, 2025

    Delicious, even substituting couscous for freekeh.

  • Gups on July 10, 2022

    Substituted bulgur wheat for freekeh as it wasn't available. Halved recipe (using 1.5 cups bulgur uncooked) and further reduced pomegranate molasses to 45 mL (3 tablespoons) which was plenty. Also used fewer cranberries. Added salt and cracked pepper

  • Cvtbird on March 19, 2021

    Takes about 20 mins to make. Pretty sweet so good to have with something salty and savoury. I’d say it serves 8 to 10 people.

  • Livia on April 27, 2020

    Only used 2 spoons pomegranate molasses and it was enough

  • Tiganna on September 10, 2017

    I had to substitute coarse Bulghur for the Freekeh as I couldn't find it anywhere in Frankfurt. Overall, great hit at the BBQ I took it to. Next time, I will try reducing the pomegranate molasses and the pomegranate seeds. For my taste, it was a bit on the sour side with the amounts specified. I also added some purple carrots and thought that was a nice addition to balance the sweetness of the cranberries. Next time, might add yet more. The recipe does not mention any salt, but very clearly needed.

  • Frogcake on September 25, 2016

    Lots of diverse tastes and textures in this very easy to assemble salad. I didn't have any pomegranate syrup so I sustituted it with buckwheat honey -not quite the same but still very, very delicious. A sprinkle of sea salt enhances the flavours.

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