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Ancient crop wins new following

publication date: Jul 1, 2006
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All of us are familiar with grains in their mature, dry state, which allows them to be stored for many years. Less well known is the tradition of enjoying small grains in their immature (green) state as a perishable, seasonal delicacy. Throughout the middle east, from Egypt to Turkey, immature durum and bread wheat are swathed, scorched and threshed to produce frikeh (frik, firik, freekeh).



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