Sababa by Adeena Sussman & Michael Solomonov

Author:Adeena Sussman & Michael Solomonov
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2019-09-02T16:00:00+00:00

Freekeh and Roasted Grape Salad

Freekeh comes cracked or whole, which impacts its cooking time, but either way, it’s chewy and mild, but not overwhelmingly smoky. It has a natural stickiness, and releases a gray film when cooked, but don’t worry; you can skim it off after cooking. Though it’s great warm, I love freekeh cold as the base for a salad with roasted vegetables or, better yet, fruit, which plays nicely in the flavor sandbox. Enter grapes, which I know you may be tempted to roast only after they began to wilt in the fridge. But I discovered that when starting with plump, fresh grapes—just the kind you’d want to eat out of hand—they shrivel slightly but maintain a concentrated burst of grapey flavor that’s spot-on when combined with the crunch of toasted walnuts.

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