What you need:
1/4 cup cracked or uncracked freekeh, rinsed
1/4 cup fresh dill sprigs
1 pound haricots verts, trimmed
1/4 cup coarsely chopped walnuts
2 tablespoons fresh lemon juice
1/4 teaspoon Aleppo pepper or crushed red pepper flakes
1 small garlic clove, finely grated
2 tablespoons olive oil
1/2 teaspoon dried mint
2 tablespoons tahini
1/4 cup fresh cilantro leaves with tender stems
1/2 teaspoon pure maple syrup
1/4 cup fresh flat-leaf parsley leaves with tender stems
- Boil water in a pot. Put the freekeh, and then close lid. Let it simmer for at least 15 minutes for cracked freekeh, and 35 minutes for uncracked ones. After it’s cooked, drain water, and put in cold water to retain its crispiness.
- Boil water in a pot. Cook haricots verts for at least 4 minutes. Drain water, and rinse haricots verts with cold water, to retain crispiness. Drain water, and pat dry the haricots verts.
- In a bowl, mix garlic, tahini, mint, maple syrup, lemon juice, water and oil. Make sure to whisk it properly, and add salt and pepper for taste. Then, add the freekeh and haricots verts. Make sure to coat the haricots verts and freekeh by tossing it gently.
- Serve it in a bowl, topped with the remaining ingredients.
There yo go, a taste of the Middle East. Your tahini paste walmart will no longer taste the same.