There is nothing freaky about freekeh. Freekeh is an ancient grain mentioned in Middle eastern cookbooks as far back as the 13th century. Popular with Lebanese, Egyptians, Iraqis, and Palestinians, Freekeh is actually wheat that has been harvested while still young and green, then sun dried and rubbed together to ensure uniform flavor, texture, and…… Continue reading Get your freekeh on–the new supergrain from the Middle East in a post Thanksgiving soup!
If there is a Middle Eastern soup that has healing properties, Maftoul would fit the bill. From the silky protein of the meats to the aromatic garlic and onion, to the unique blend of spices and wholesome couscous, a bowl of this goodness makes winter much more bearable. Maftoul is the Arabic word…… Continue reading Maftoul–the best couscous you’ll ever try!