Although Freekeh (pronounced free-ka or free-k-) has recently joined the “super food” club, it has been popular in the Arabic cuisine for centuries, mainly in the Levantine area and north-east africa. Freekeh is roasted green wheat that is used to make soups, pilafs,salads and stuffing for chicken and poultry. It is one of my favorite ingredients because of its versatility, earthy nutty flavor tones,and of course because of its nutritional value
When Manuela asked me to write a guest post for her I was thrilled and honored. You see, Manuela is one of the kindest and most talented people I have ever known. Manuela and I started our blogs a few months apart and through this blogging journey I have come to admire her deep passion and dedication. She shares authentic Italian recipes. Her blog is my go to reference for everything Italian.
I have to say that, as much as I love Manu’s food creations, it is her kind personality and warm heart that touched me the most through these past few years. She is a true friend, should you ever need one. Always there to support and cheer you on.
When it was time to choose a recipe, I wanted to make something unique for her. Something that I loved, something Middle Eastern. So I decided to make Freekeh soup.One of my all time favorite soup recipes. Easy and nutritious. Nutty,rich and smoky.Comforting without being overwhelming.The perfect balance for a perfect soup.
Before sending you off to Manu’s blog (which I know you will LOVE) I have some exciting news to share! I have been selected as one of the top 100 food bloggers in 2015. I am thrilled!
A deep, heartfelt thank you goes out to the wonderful and talented Sarvani for sharing the news
One final note before the angry emails pour in asking what the white thing on top of the freekeh is!In my house, my husband loves his freekeh with a little sour-cream or yogurt. I know the idea may seem outlandish at first, but do give it a try. You may just fall in love with the earthy- sour combo of the freekeh and laban (yogurt)
Now you can head over to Manu’s menu for my guest post and the recipe 🙂