July 10, 2018


450 grams freekeh , cleaned well from any visible wastes, rinsed, drained, and soaked for 1 hour

1/2 kilograms beef cubes (or chicken breasts), boiled, broth preserved

1 big onion, finely chopped

1/2 tsp Black pepper

1/2 tsp white pepper

a pinch of cinnamon and allspice (بهار حلو)

some salt (keep in mind the broth has salt)


Drain the freekeh

Saute the onion until yellowish, add frekeh and stir

Add the spices

Cover the freekeh with chicken broth (water should be around 3-4 above the freekeh)

When the broth boils, turn heat to low and simmer until the freekeh is cooked and most of the water is gone

(you control the consistency you want, if you want it soup  like add more water while cooking)

When the freekeh is cooked, top it with the boiled beef/chicken breasts and garnish with roasted nuts

July 10, 2018


2 big onions, finely chopped 

3 big tomatoes 

1 TBS tomato paste 

Salt and black pepper 

2 TBS olive or vegetable oil 

Around 2 cups coarse whole wheat bulgur (برغل اسمر خشن) 

3.5 cups hot water 


Blend together the tomatoes and the paste, set aside 

Heat a pot, add oil and onions and cook until tender 

Add the tomato mix, black pepper, salt and water and allow to simmer for around 20 mn until the sauce thickens 

Wash and drain the bulgur 

Add to the tomato sauce, simmer while covered on low heat until bulgur is tender 

serve with yogurt and vegetables

July 10, 2018


1 bunch sele2 (swiss chards) leaves chopped, washed and dranied
500 grams freekeh, well cleaned
250 grams cherry tomato
200 grams fresh mushrooms
4-5 cups broth of your choice
Salt, black pepper, allspice, olive oil
2 onions, finely chopped


Soak the freekeh in water for at least 1 hour
Start by roasting the tomato  in the oven with some salt, olive oil and black pepper until they are tender. Set aside

Sauté the swiss chards in some olive oil, salt and black pepper until they are tender. DO NOT OVER COOK. Drain from the water released from cooking. Set aside.

Cut the mushrooms in quarters. Boil them in 1/2 cup of broth until the water evaporates. Add some olive oil and brown them well. Set aside
Drain the freekeh from water.

Cook onions in some olive oil until translucent.

Add freekeh, black pepper and allspice.

Cover freekeh with water (you can use 1 cup broth/water for every cup of freekeh).

Let the broth boil then simmer on low heat. Just before the freekeh cooks completely and the water is no longer there, add the swiss chards and mix well

continue cooking for around 5 minutes.

Serve topped with browned mushrooms with roasted tomatoes aside!

July 9, 2018


Soak 1 kilogram of wheat for 1 day and change their water every 3-4 hours 

Drain water and boil wheat for 2-3 hours on low heat (you will need around 7 liters of water for boiling) 

Aside, boil 1 kg of chicken breasts and reserve their broth 

After the wheat is cooked and soft, start adding the chicken broth gradually 1 cup at a time and stir frequently for 1.5 to 2 hours until the wheat buds has partially melted 

Shred the chicken and add them to the wheat in the last 30 minutes of cooking

Melt 150 grams butter in a pan and add it to the hreeseh just before turning off the the heat 

Add salt and white pepper to taste 

Serve hot


Some people like it served with a sprinkle of ground cinnamon or Lebanese 7 spices, I personally like it with freshly ground black pepper

You can replace the chicken with beef or use both together

Healthylicious By Sara 2019 ©
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