Wash and rinse Freekah. Then in a large pot combine Freekah with vegetable or chicken broth. Cover and bring to a boil over high heat. Once boiling, reduce heat and simmer for 20 - 25 mins or until Freekah is tender. All the liquid should have absorbed.
In a small bowl, whisk together mayonnaise, 2 tsp of lemon juice and 2 minced garlic to make Toum sauce. Set aside.
In a large bowl, mix together beef strips (I like to use beef tenderloins and cut into 2-inch strips), Turkish Spice Mix, remaining minced garlic, a dash of salt and pepper. Set aside and let marinade.
Heat a large non-stick pan over medium heat. When the pan is hot add cabbage, Red Wine Vinegar, 5 tbsp water, 1 tsp of sugar and a dash of salt. Stirring occasionally until bright pink. Remove cabbage from the pan into a bowl. Set aside.
Heat a large non-stick pan over medium-high heat. Once the pan is hot, add 2 tsp of olive oil and the marinated beef strips. Cook for approximately 5 mins or until browned (medium-rare).
In the bowl with the pickled cabbage, mix in chopped parsley, cooked Freekah, lemon zest, peas 1 tbsp of lemon juice, and a drizzle of olive oil. Mix well and season with salt and pepper.
Divide and serve. Garnish with remaining parsley, cilantro, garlic Toum sauce and a squeeze of lemon juice.
Substitute meat protein with plant-based if you want to make this into a veggie-vegan bowl.