Similar to Bircher muesli, but with a little more bite in the grain, this dish has been given a Moroccan spin, combining nutty freekeh and pistachios with the sweetness of orange blossom water and the warmth of cinnamon.
- 330 g (2 cups) freekeh (see Note)
- 1.25 litres pulp-free orange juice
- 2 cinnamon quills
- 1 orange, zested
- 75 g (⅓ cup) caster sugar
- 80 ml (⅓ cup) orange blossom water (see Note)
- 200 g medjool dates, chopped
- 4 oranges, segmented (see Note below)
- 250 g strawberries, hulled, finely chopped
- honeycomb (see Note), slivered pistachios and yoghurt (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place freekeh, orange juice, 125 ml water, cinnamon, orange zest and sugar in a saucepan over medium heat. Cook for 35 minutes or until freekeh is tender and the liquid has absorbed. Stir in orange blossom water and set aside to cool.
Toss dates through freekeh. Divide among bowls and top with orange segments, chopped strawberries, honeycomb, pistachios and yoghurt, if using.
• Freekeh, from Middle Eastern food shops and selected health food shops, is cracked green wheat. If using unpackaged freekeh, rinse it to remove any chaff or stones.
• Orange blossom water (also known as orange flower water) is from specialist and Middle Eastern food shops.
• To segment citrus, using a sharp knife, cut off the top and bottom of the citrus. Place upright and slice skin away from the flesh using even downward strokes, following the curve of the fruit. Cut away any remaining pith, then slice between the membranes and flesh to release the segments.
• Honeycomb is from greengrocers, delis and health food shops.
As seen in Feast Magazine, Issue 16, pg 51.
Photography by Derek Swalwell.