Freekeh has a distinct smokiness, which can be used to enhance meats in most preparations. It can also replace whole grains in recipes.
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We use this freekeh to make Yotam Ottolenghi’s Freekeh tabbouleh and his Freekeh pilaf recipes. The product is great as it cooks up quickly and is absolutely fresh and delicious!
Best Freekeh grains I've ever purchased...used it in a pilaf last night. It was flavorful and chewy, with a lovely texture.
Quality freekeh in time for summer’s abundance of fresh herbes and vegetables. Also good dry (cooked) with labne and dried mint. Or morning yogurt and fruit.
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