Tag: staple, wheat
Freekeh : the green gem of the Middle East
Contributing writer: Camille CESBRON, Food Anthropologist The Food Heritage Foundation is engaged in putting forward the different...
Kamhiyeh
Kamhiyeh is a delicious and nutritious dessert usually prepared for Eid el Berbara or St Barbara’s day on the 4th of...
Freekeh, the mega-grain
Freekeh is the grain that everybody has been talking about lately, and which is expected to take quinoa’s spot around the world, making...
Freekeh with mutton or veal
Total servings: 6 Preparation time: 1.5 – 2 hrs Ingredients: 500 gr of cracked freekeh 250 gr of veal or mutton 500 ml of water 50...
Bulgur making
Making wheat into bulgur is an ancient process that originated in the Mediterranean region and has been an integral part of Middle Eastern...
Wheat with Laban
This dish is popular in Akkar as well as other Lebanese regions where it is prepared on Easter Saturday. Given that during the lent...
