International Market Guide
Dig a little and you'll find our region is home to a whole host of culinary curiosities and international delights.
Easy
20 MIN
Freekeh is an ancient grain that’s been a staple in Middle Eastern diets for centuries. With a nutty flavor similar to wild rice or farro, the grain is considered a "superfood" that is high in protein and fiber. Freekeh, sumac and pomegranate molasses can be found in the international aisle of most grocery stores or at Middle Eastern grocery stores.
Ingredients
SERVINGS: 8 Serving(s)
- 2 tablespoons olive oil
- 1 cup freekeh, rinsed and drained
- 2 cups water
- 1 pound shrimp, peeled and deveined
- Juice from ½ lemon
- 4 tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 2 ears fresh corn
- Salt and pepper to taste
For The Gremolata
- 1 cup cherry tomatoes, quartered
- 1 cup fresh parsley, chopped (about one small bunch)
- 1 cup fresh cilantro, chopped (about one small bunch)
- 4 tablespoons olive oil
- Juice from 1 lemon (scant ¼ cup)
- 1 teaspoon sumac (optional)
- 4 teaspoons pomegranate molasses
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
If using wooden skewers for grilled shrimp, soak in water for 30 minutes.
In a small pot, warm 2 tablespoons olive oil on medium high heat. Add in the freekeh and toast, stirring for about 2 minutes. Add water, let it come to a boil, then cover and reduce heat to low. Cook covered for about 15 minutes or until water has evaporated and the freekeh is fluffy, similar to rice. Transfer to a large bowl.
While the freekeh is cooking, marinate the shrimp with juice from ½ a lemon, 4 tablespoons olive oil, garlic, salt and pepper. Place the shrimp onto metal or wooden skewers. Preheat an indoor or outdoor grill to high. Grill the shrimp 2 to 3 minutes on each side or until they’re completely pink. Grill the corn until it also develops some color and char. Remove the corn from the cob and add to the bowl with the cooked freekeh.
To make gremolata: Combine all ingredients together. Mix half of the gremolata into the freekeh and corn.
To serve: Place shrimp on the freekeh salad and drizzle with remaining gremolata.
Enjoy – Sahtein!
Where to Find Ingredients
