From above, a shallow bowl of green-flecked freekeh topped with golden halloumi slabs and deeply charred zucchini ribbons, scattered with pistachios, dill, and mint, with glossy amber apricot glaze spooned in swoops and a final dusting of crimson sumac.

Charred Zucchini, Halloumi & Freekeh with Apricot Sumac Glaze

Category Main Course
Prep 20 minutes
Cook 25 minutes
Style Middle Eastern
Technique Simmering
Diet Friendly Vegetarian

Daily Recipe: June 03, 2026

This dish leans into early-summer produce with zucchini treated two ways: quickly charred for sweetness and folded into a lemony herb base for freshness. Inspired by Middle Eastern flavors without defaulting to the usual tropes, it pairs crisp-edged halloumi with freekeh, dill, mint, pistachios, and a vivid apricot-sumac glaze for a savory-sweet finish that tastes layered and looks striking on the plate.

Ingredients (for 2)

Preparation

  1. Step 1 - 🍲🌾⏲️
    Bring the vegetable broth or water to a simmer in a small saucepan. Add the rinsed freekeh and a pinch of salt, cover, and cook on low for 18 to 20 minutes until tender but still chewy. Turn off the heat and let it rest, covered, for 5 minutes.
  2. Step 2 - 🍑🍯🥄
    In a small pan, combine the chopped fresh apricots, honey, 1 teaspoon sumac, 2 tablespoons water, and a small pinch of salt. Simmer over medium-low heat for 4 to 5 minutes, stirring, until thick and jammy but still a little chunky. Set aside.
  3. Step 3 - 🥒🫒✨
    In a bowl, toss the zucchini half-moons with 1 tablespoon extra-virgin olive oil, ground coriander, ground cumin, half of the Aleppo pepper, a pinch of salt, and black pepper until evenly coated.
  4. Step 4 - 🔥🥒🍳
    Heat a grill pan or heavy skillet over medium-high heat. Cook the seasoned zucchini half-moons for 2 to 3 minutes per side until deeply golden with some blistered edges, then transfer to a plate.
  5. Step 5 - 🧀🔥👌
    In the same pan, add the halloumi slices and cook for 1 to 2 minutes per side until crisp and golden. Transfer to the plate with the zucchini.
  6. Step 6 - 🌾🍋🌿
    Fluff the cooked freekeh with a fork. Fold in the shallot, garlic, lemon zest, half of the lemon juice, 1 tablespoon extra-virgin olive oil, and most of the fresh dill, mint, and parsley. Taste and season with more salt and black pepper if needed.
  7. Step 7 - 🥒🍋💫
    Toss the shaved zucchini ribbons with a few drops of lemon juice, a pinch of salt, and the remaining fresh herbs so they stay bright and lightly softened.
  8. Step 8 - 🥣🤍🍋
    Whisk the plain Greek yogurt with 1 to 2 teaspoons water, the remaining lemon juice, and a tiny pinch of salt until smooth and spoonable.
  9. Step 9 - 🍽️🌾🧀
    Spoon the herbed freekeh onto two plates or shallow bowls. Top with the charred zucchini and seared halloumi, then add the zucchini ribbons in loose curls.
  10. Step 10 - 🥜🌶️✨
    Spoon the yogurt around the plates and drizzle the apricot glaze over the halloumi and zucchini. Finish with toasted pistachios, the remaining 1 teaspoon sumac, the rest of the Aleppo pepper, and the final drizzle of extra-virgin olive oil.

Additional

If you want to make it even more dramatic, spoon the yogurt first and pile everything over it for a restaurant-style look. You can swap freekeh for bulgur or farro, and if ripe apricots are unavailable, use 2 chopped dried apricots simmered a bit longer. For extra protein, a soft-boiled egg on top is excellent.