Missed this one 
First, it works with most bulgur dishes - e.g. majedarah, tabbouleh (of the less traditional, more-grain-than-herbs version).
It also has an affinity for sweet-sour fruity flavors and dried fruits.
It is common to cook it with chicken thigh, caramelized onion, optional carrots and/or chickpeas, some baharat or cumin and cinnamon, raisins (or other dried fruits), then finish it with olive oil, sumac, toasted nuts, herbs; some yogurt on the side.
Or chickpeas, mushrooms, onion, thyme, nuts, silan, some spices.
You can use it to stuff eggplants, vine leaves, cabbage, zucchini, etc.
Here are some of my recipes, I can share a recipe if someone wishes to:
- Freekeh stuffed onions, with nuts, raisins, pomegranate molasses.
- Freekeh cooked risotto style with mushrooms and chickpeas.
- Freekeh stuffed zucchini in buttermilk and garlic sauce.
- Salad of freekeh and carrots, raisins, cinnamon, orange.
- Salad of freekeh, apples, walnuts, saint maure cheese, mint.
- Salad of freekeh, peas, sirene cheese.
- Salad of freekeh and strawberries, tomatoes, feta cheese, mint.
