Egyptian Al Doha Dry Cracked Freekeh Premium Quality Whole Grain To Cooking فريك

Description

Egyptian Al Doha Dry Cracked Freekeh Premium Quality Whole Grain
100% Natural
Premium Quality.
An easy open and close pack.
State:
D
ry Egyptian
Freekeh
ready to be cooked.
Al Doha's Freekeh:
are known for its its identical grain and free from any impurity, as it has been selected using the latest technological means that maintains the highest
quality
grits post and precooking.
Al Doha's Freekeh
are preselected from the finest Egyptian crops in upper Egypt, which grants it a special
privilege of natural green color, original taste and sharp smell.
It contains High
levels of dietary fibers, antioxidants,
protein, and
vitamins, also reduce
cholesterol levels, also
used in making delicious
dished such as
Freekeh stuffed pigeons, freekeh soup and
Freekeh with chicken.
Al Doha's Products:
guarantee the best quality and purity for every grain ,which begin with the selection of the most valuable and natural crops to the processing and storage phase as our beans range passes through several stages of purification, sorting ,cleaning and polishing done by the latest electronic and mechanical technology.
Freekeh
is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its flavor.
It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated.
Its preferred to soak Freekeh from 4 to 6 hours before cooking to ease the cooking process and retain the highest nutrition value.
Preparation Suggestion
Freekeh with chicken
Ingredients:
2 cups Al Doha Freekeh.
1 medium free range chicken (about 1.5 kg).
½ brown onion, quartered.
3 cinnamon sticks.
4 bay leaves.
6 cardamom pods.
salt.
2 tbsp clarified butter (ghee) or olive oil.
1 red onion, finely chopped.
300 g minced lamb or beef (optional).
1 tsp baharat.
butter.
½ cup almonds.
½ cup pine nuts.
4–6 small Syrian truffles, peeled and sliced (optional).
1 tsp ground cinnamon.
How to Make It
1-Wash the freekeh and remove any burnt grains or stones.
2-Put the chicken in a pot and cover with water. Add the brown onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with a lid and bring to the boil. Simmer for 30 minutes or until cooked through.
3-Remove the chicken from the pot (leaving a light stock) and set aside until cool enough to handle. Remove the skin and break the meat into large pieces, removing the bones.
4-Bring the chicken stock back to a slow simmer. Heat the ghee or olive oil in a large saucepan and add the red onion. Fry until beginning to soften, then add the lamb or beef, if using, and cook until browned. Stir in the freekeh. Add the baharat and 1 heaped teaspoon of salt and stir through. Add 1 litre of hot chicken stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes.
5-Melt a little butter in a large frying pan over medium heat. Add the almonds and cook until lightly toasted. Remove from the pan and repeat with the pine nuts. Remove from the pan and add another knob of butter. When it melts, add the truffles, if using, and coat with butter. Add the chicken pieces, ground cinnamon and 500 ml of hot stock. Bring to the boil, reheating the chicken.
6-Spoon the freekeh onto a large serving plate. Place the chicken and truffles on top and scatter with the nuts.
Storage instructions:
Always store in dry, cool place away from
sunlight
and any sources of pollution and
chemicals
, in low
temperature
that doesn't exceed 20
°.
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