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Freekeh with fennel and artichoke base
Recommended as a supplement for chicken and fish



Ingredients for 3 diners:

1 cup of Freekeh
1 flat teaspoon of salt
1/2 teaspoon of baharat for kube
2 cups of water
3-4 artichoke base – finely chopped
1 fennel head medium size finely chopped
2 spoons of olive oil


Preparation:

Soak the wheat in water for 10 minutes, then rinse and strain all excess water.
Fry the fennel in olive oil. At the end of the frying process, add the artichoke base, spices and water and bring to the boil.
Add the freekeh and cook on a low flame until all the water has been absorbed (about 15 minutes)
You can add 50g of butter at the end of the cooking if you wish

Bon Appetit!



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