Abido Lebanese freekeh is an ancient grain that’s surged in popularity in recent years. The earthy, nutty and slightly smoky wholegrain is packed with flavour, fibre and protein. Enjoy the roasted wheat grains in almost exactly the same way as rice. Cook freekeh in stock rather than water for even more flavour, and stir through with softened onions, raisins, flaked almonds and fresh coriander. This makes a fabulous side dish for Moroccan tagines, casseroles and roasts. Or add some roasted vegetables and enjoy as a main. In Algeria and Tunisia, freekeh is used to prepare a traditional soup called chorba frik, a spiced tomato-based soup with lamb or mutton and freekeh. Before cooking, rinse the freekeh well under cold water. Place in a pan with twice the amount of water or stock and bring to the boil. Lower the heat and simmer for around 15 minutes until tender.
