Greg Malouf’s freekeh with pumpkin and mushrooms

A simple vegetable dish that somehow has everything you could want: sweetness, savoury elements and comfort.
Freekeh with pumpkin and mushroomsBen Dearnley
1H 5M

“Freekeh, roasted green wheat, is a specialty of the Arab world and never fails to inspire me with its versatility,” says Malouf. “This is a simple dish, but it has everything: it’s nourishing, starchy and soothing, with mushrooms adding earthiness and pumpkin bringing sweetness.” Begin this recipe a day ahead to drain the yoghurt.



1.Drain yoghurt in a sieve lined with muslin set over a bowl in the refrigerator (overnight).
2.Rinse freekeh twice and cover with plenty of cold water to soak (30 minutes), then drain.
3.Heat oil in a large frying pan over medium-high heat. Add onion, garlic and mushrooms, and sauté until onions are soft but not coloured (3-4 minutes). Add spices, stir until fragrant (about 30 seconds), then add sherry, pumpkin, freekeh and stock to completely cover. Season to taste and bring to the boil, then cover and simmer over low heat, without stirring, until most of the liquid has evaporated and freekeh is tender (30-40 minutes).
4.Just before serving, stir in lemon juice and extra-virgin olive oil, then serve topped with strained yoghurt and drizzled with extra-virgin olive oil.

Wholegrain freekeh is available from select delicatessens, supermarkets and health-food shops. Turkish chilli flakes are available from Middle Eastern grocers.

Drink suggestion: Orange skin-contact white wine. Drink suggestion by Max Allen.


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