I love freekeh’s nutty, smoky flavor – it used to feature at lot at my grandmother’s table in Antakya; she would combine freekeh with seasonal vegetables, meat or sometimes just with bulgur and fresh butter, which always tasted heavenly. This dish is popular in southern Turkish cuisine, using the season’s bountiful tomatoes and aubergines / eggplant or patlican. The meaty aubergines and juicy...
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