Freekeh (frikeh) is my number one grain and preferred starch to use. I find it so versatile to cook with and I cherish the unique, nutty undertone and smoky aroma it carries. This ancient grain is typical to the cuisine of the Middle East. Growing up I enjoyed it the traditional way in the quintessential freekeh ma' djej/ Lahm or freekeh with chicken and/or meat. However, freekeh can be used in risottos, salads (this salad was a big hit when I...
Notice anything different? Yup. DKS has just had a face lift. Just a little nip tuck to help make space for more content like the new section called "The Lebanese Pantry" where you can find information about the key ingredients used in Lebanese cuisine. I've also added a section called "The Mediterranean Diet" which brings together wholesome, nutritious recipes that incorporate essential ingredients to the Mediterranean diet; grains, pulses and...
According to Nachit (2007) & Slow Food Beirut, freekeh originated around 2300 BC, when the attackers of a Mediterranean village set its green wheat fields on fire before retreating. To salvage what they could, the inhabitants rubbed away the burnt layer and found that the grain had ripened due to the heat and that it had retained a greenish hue. This discovery led to the later production of freekeh. Freekeh is burned then rubbed by...