Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Get Freekeh w/ Your Christmas Stuffing

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...