Baladna Freekeh is distinguished by its traditional historical varieties that date back thousands of years in the Arab and Eastern Region and extracted from green wheat grains before drying out. After harvesting from its spike, it is smoked and burned, in a traditional way, and then the grains are removed from their spike, sifted and purified. Freekeh is one of the most important dishes and cuisine in the Arab and Eastern Region. . . This product is Vegan, vegeterian, and lactose free . Note: Baladna Freekeh bag contains 800g, and is enough for a meal for 4 people How to prepare Freekeh (amount of one cup). Approximately 200g is equivalent to a meal for one person 1- Do an examination of the Freekeh beads and make sure that they are free of sticks. Then the Freekeh beads should be soaked in hot water for 15 minutes and then washed with cold water twice. 2- This step is optional, which can be dispensed, to give the Freekeh grains more taste, you toast the beads on law fire for 5 minutes (with fat, or with sun flower oil for vegan and vegetarian). A spoon of oil for each cup of Freekeh. 3- Boil chicken or meat (as desired) and take the boiling water to use it to cook the Freekeh (and it can be replaced by vegetarians with boiling water added to it two tablespoons of vegetable chicken stock flavor spices) where the Freekeh is placed in the pot, with adding a little salt as desired, to boil with the specified amount of water (one and a half cups of water per cup of Freekeh) and when the water boils, the fire is diluted a lot and the pot is covered and left for about half an hour until the water evaporates and the Freekeh beads ripen, then after that switch off the fire and keep the pot covered for five minutes, then turn the Freekeh well and pour it into the serving dish 4- Chicken pieces or meat are placed on the plate for non-vegetarians (dispensed and can be replaced by the next step for vegetarians). 5- (This step is optional and not necessary for both vegetarians and non-vegetarians) A 100 g mixture of almonds, pistachios, and peas kernels boiled with a spoon of sunflower oil is roasted and the top of the dish is decorated with . Usually, it is served alongside rice. .