Kottu Roti with Freekeh: A Turkish Twist on a Sri Lankan Classic

Rinse the freekeh thoroughly under cold running water. Place it in a bowl, cover with warm water, and let soak for 20 minutes. Drain well before use. This helps soften the grains and reduce cooking time.

If using fresh roti, allow them to dry slightly in the air for a few minutes so they crisp up a bit. Then cut them into rough, bite-size pieces similar to the size of freekeh grains. Set aside.

In a medium saucepan, bring about 1 cup (250 ml) of salted water to a boil. Add the soaked freekeh, reduce heat to low, cover, and simmer until the liquid is absorbed and the grains are tender but chewy, about 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside.

Heat the coconut oil in a large skillet or wok over medium-high heat. Add the sliced red onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the carrot, cabbage, and bell pepper to the skillet. Sprinkle the curry powder, turmeric, and chili flakes over the vegetables. Stir well to combine. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 3 minutes, allowing the sauce to thicken slightly. Season with salt to taste.

Add the cooked freekeh and chopped roti to the skillet. Gently fold everything together so the grains and roti are well coated with the sauce and mixed with the vegetables. Cook for another 2-3 minutes, stirring, until everything is heated through and the roti absorbs some of the sauce, becoming slightly crisp in places.

Taste and adjust salt and spices if needed. Remove from heat and stir in half of the chopped cilantro. Serve hot, garnished with remaining cilantro and lime wedges on the side.