MIDDLE EASTERN CUISINE
Middle Eastern Grains
Freekeh has been part of Middle Eastern cuisine since at least the 1200s. It is an Arabic word that translates as 'to rub' or 'the one that is rubbed'. Great to use as a rice substitute or to add flavour to soups and salads.
Pleasantly sweet and chewy, with a good nuttiness and bite, Siyez has been cultivated for over 8000 years.