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Freekeh / Fereek / Frikeh

A toasted grain, resembling cracked wheat. It's a speciality of many Middle Eastern countries, where it's often used to accompany chicken and suchlike. It's often used on occasions where we would use rice or couscous.

There are two main types - a coarse-grained version with a greeny-brown colour with a slightly smoky taste; and another, more definitely brown in colour, with whole grains - which is rather bland.

The former is still prepared in the fields, by roasting the green wheat stalks over an open fire.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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