I am not one to prep meals for the week.  I do have a general idea of what we will eat each day but that often changes when I hit the market and see what is fresh.  I actually do not mind spending an hour at the end of the day, preparing dinner while listening to music and possibly enjoying a glass of wine.  It is a relaxing ritual.  When it comes to Freekeh, I do prepare a batch or two every couple days and we use it throughout the week.  It can go from breakfast to dinner by mixing up and adding new ingredients along the way.


I prepare Freekeh the same way all the time.  A little olive oil, za’atar and water;  that’s it.  I like to toast the Freekeh in the pan with olive oil before adding the seasoning and water.  It helps give it an even nuttier taste.  After cooking it, I store in the refrigerator and use throughout out the week in different recipes.  It is a great source of protein when I want to pump up the nutritional value of our veggie heavy meals or even at breakfast time with eggs.


Serves 4


5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon olive oil
  • 1 cup freekeh
  • 1 teaspoon za'atar
  • 2 cups water
  • kosher salt to taste

How To

  1. Pour the olive oil into a medium saucepan and gently heat over medium low.
  2. Add the freaked and za'atar, stir and cook for about 3 minutes over very low heat.
  3. Pour in the water and bring to a boil.
  4. Lower the heat to a very low simmer, cover with a lid and cook for 15 - 20 minutes until the water is absorbed.
  5. Remove from the heat and let set for 10 minutes, covered.
  6. Season with salt.
  7. Serve or place into the refrigerator to use throughout the week.
  8. Eat.
Recipe Type: Side Dish



(Visited 303 times, 1 visits today)
Tagged with →