To make freekeh, wheat has been harvested young and green. It's then roasted over an open fire to burn off straw and chaff, then thrashed and sundried.
Did you know? Legend has it that freekeh originated when a village came attack from marauding invaders, who reckoned it tactically prudent to set the locals' wheat crops on fire. But still, the home team won, and their first job after the battle was to salvage their food source. Upon rubbing the charred outer chaff away, they found delicious roasted kernels of young green wheat, and the rest is history.
- Use it where you'd use rice,
- Or to add depth of flavour and texture to soups, salads and stuffings.
|of which Saturates||0.6g|
|of which Sugars||0g|
STORE IN A COOL, DRY PLACE.
USE WITHIN BEST BEFORE DATE.