You may remember freekeh from the Jordanian vegan cookery post of yore: delicious, smoked baby wheat. I finally bought a bag and decided to try it out, although the instructions on the bag (as well as the nutritional information) seem a little off. I emailed the company about it some time ago, but they never replied. Oh well. I ended up having a nice soup because of the recipe mix-up.
I added some of the Ste. Martaen cheese I got for Christmas, but that wasn’t really necessary. The smoky flavor of the freekeh is amazing by itself with just a bit of salt and pepper (okay, so I never do just a “bit” of salt, but you get it).
I’ve used the freekeh a few times since making this soup, and figured out how much water to use if I don’t want the wheat floating around in broth. I’ll be posting those recipes in the near future.