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For the Freekeh:

For the Halloumi:


  1. Prepare the Freekeh:

    • Rinse the freekeh under cold running water using a sieve until the water runs clear. Set aside.
    • In a large pan with a lid, heat 3-4 tbsp of olive oil over medium heat. Add the diced onion and stir-fry for 7-8 minutes until golden.
    • Add the garlic, salt, and Baharat spice blend, then stir-fry for another 2 minutes.
    • Add the rinsed freekeh and stir well to coat with the fragrant oil, onion, and garlic.
    • Pour in the water, ensuring it just covers the freekeh. Bring to a simmer, then cover and cook on low heat for 15 minutes.
    • Turn off the heat and let the freekeh rest, covered, for another 10 minutes. Fluff with a fork before serving.
  2. Prepare the Halloumi:

    • In a small bowl, mix the za'atar with olive oil to create a thick salsa-like dressing.
    • Slice the halloumi into 2 cm thick slices and brush each slice with olive oil on both sides.
    • Heat a griddle or nonstick frying pan over medium-high heat. Fry the halloumi slices until browned and crisp on both sides.
    • Remove from the pan and immediately drizzle the za'atar dressing over each slice.
  3. Serve:

    • Serve the halloumi over a bed of freekeh, drizzling extra za'atar dressing on top if desired. Enjoy!



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