Peppers stuffed with freekeh, lamb and spicy tomato sauce, and a classic Levantine aubergine dip with preserved lemon and dill
I still remember, when I was a kid, the end of spring and early summer when markets in Jerusalem and across Palestine overflowed with freshly harvested freekeh. As you approached, the air carried a smoky, earthy aroma. Freekeh is an ancient grain, a staple across the Middle East and Turkey, made from green wheat roasted over open fires to burn off the husks, which gives it the characteristic nutty flavour. The name comes from the Arabic freek, meaning “to rub”, which describes how the grains are cleaned, dried, cracked and stored for the year.
Throughout the Middle East and Palestine, mahashi (stuffing vegetables) is a true labour of love, creating dishes that are designed to be shared. Though they take time to prepare, they disappear quickly once served. Here, romano peppers work beautifully, but small normal peppers are a great alternative. When they’re in season, tomatoes or small aubergines can be used instead. Once cooked, these peppers taste better next day; serve reheated or at room temperature with yoghurt and bread to soak up the juices. Any leftovers make a great lunch, too.
