Preparation:
Heat a dry wok or heavy frying pan and stir the bulgur wheat until toasty and fragrant, just a few minutes.
In a 2-quart covered pot place the bulgur, water, cinnamon and salt. Bring to a boil with the lid off. Reduce heat and simmer, covered, for a few minutes. Turn off the heat. Allow to sit in the pot for 5 minutes before removing the lid.
Pan-toast the pine nuts in 2 tablespoons butter.
Serve the fraykee in a large bowl, topped with the toasted pine nuts.
Comments: My Arabian friend Vicki Tamoush was somewhat surprised that I didn't know what fraykee was. Vicki explained that it is green wheat that is cut and processed just as in bulgur wheat, but it is toasted before it is used. The result is a delicious pilaf.
You can find fraykee in many Middle Eastern stores or you can do as I have done: Substitute bulgur and toast it before using in the recipe |
