This Moroccan freekeh with harissa aubergine was dee-lish. And as you can tell from the name, I thought I’d use a couple of new-to-me ingredients in this recipe, in the spirit of trying new things: harissa (a spicy chilli paste), and freekeh (a grain).
Don’t be afraid of freekeh if you’ve not heard of it before! FYI, I believe it’s actually pronounced ‘freak-ah’, not ‘freak-eh’… though what do I know, I’ve always pronounced acai like ‘ack-eye’, and apparently it’s actually ‘ah-sigh-ee’ (what? People need to stop inventing weirdly pronounced foods). Anyway, it will always be ‘freak-eh’ to me, because then I …read more
Source:: Amuse Your Bouche