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Published on Aug 7, 2012
Similar to the popular dish riz a'djaj, (boiled chicken served on a pile of rice), this recipe uses the barbequed wheat called freekeh with its nutty taste, which is cooked slowly with chicken stock, mince meat, spices and onion to become soft and flavoursome. It is then piled high on a serving platter and served with Syrian truffle, pieces of the boiled chicken, pine nuts and almonds.