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Freekeh Sayadiyeh with Tahini Salsa

March 22, 2026pub
Freekeh sayadiyeh with tahini salsa

Prep time:

Cook time:

Serves:

Some recipes can feel complicated at first, just like many moments in life. But when we divide things into small steps and focus on one at a time, everything becomes a little easier. Cooking reminds me to slow down, live in the moment and trust the process. This dish is exactly that: simple steps, beautiful result. And breathe….
All ingredients from @spinneysuae

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Freekeh Sayadiyeh with Tahini Salsa

BY YASMINE IDRISS

Some recipes can feel complicated at first, just like many moments in life. But when we divide things into small steps and focus on one at a time, everything becomes a little easier. Cooking reminds me to slow down, live in the moment and trust the process. This dish is exactly that: simple steps, beautiful result. And breathe….
All ingredients from @spinneysuae

Ingredients

  • 1.5 kg Hammour fish, filleted (head and bones reserved)
  • 3 large onions (2 chopped, 1 sliced)
  • 3 tsp cumin
  • 3 tsp cinnamon
  • 2 tsp caraway
  • Salt
  • Olive oil
  • Water
  • 2 cups freekeh, cleaned and rinsed briefly
  • 3 cups fish stock
  • ¼ cup almonds
  • ¼ cup pine nuts
  • 2 tbsp butter

Tahini Salsa

  • 1 cup tahini
  • 1 cup cherry tomatoes, chopped
  • 3 garlic cloves, crushed
  • Juice of 2 lemons
  • 1/2 tsp chili oil or pink of chili flakes (optional)
  • ¼ cup water
  • Handful of parsley, chopped
  • Salt
  • cumin

Method

  • 1)

    To make the stock, cook the chopped onions in olive oil until deeply golden. Add fish head and bones, cumin, cinnamon, caraway, salt, and the sliced onion. Cover with water, bring to a boil, then simmer 20–30 minutes. Strain and reserve the stock.

  • 2)

    To make the freekeh, place in a pot with 3 cups fish stock. Bring to a boil, lower the heat, cover, and cook until the liquid is absorbed and the freekeh is tender. Fluff only using a metal fork.

  • 3)

    For the fish, line a baking tray with baking paper. Arrange onion slices, place the fish fillets on top, and season both sides with cumin, cinnamon, caraway, salt, and olive oil.

  • 4)

    Bake at 180°C for about 20 minutes until the fish is cooked.

  • 5)

    Fry almonds and pine nuts in butter until golden.

  • 6)

    For the tahini salsa, whisk tahini, garlic, lemon juice and water until smooth, then add tomatoes, parsley, and season with salt.

  • 7)

    Spread the freekeh on a serving platter, top with roasted fish, toasted nuts, and some chopped parsley.

  • 8)

    Serve with the tahini salsa on the side.

  • 9)

    Optional: Thicken some leftover fish stock with a little cornstarch for a light gravy.

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