Freekeh looks a little like bulgar/bulghur wheat and it is indeed made from cracked wheat. The difference is that the wheat grain is younger and the grains are toasted before cracking.
This type of cracked wheat is popular in Middle Eastern cooking. It is used to accompany meat of game, but can equally replace the more commonly used cous cous in vegetable recipes. Freekeh also makes a nutritious base for a stuffing mix for meat or vegetables.
Instructions for use
Pour 100g of Freekeh and ½ Litre (500ml) water into a medium saucepan. Add 1 teaspoon of salt and 1 tablespoon of olive oil (optional).
Stir, then bring to the boil. Reduce heat and simmer for 15 minutes.
Drain excess water and use hot, or allow to cool and use warm or cold. (store cooked grains in the fridge and use within 2 days.)
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