Ruth Nieman: Freekeh - Wild Wheat and Ancient Grains

This week Gilly's talking about something probably quite new to
foodies, Biblical Cuisine with Ruth Nieman who has become the
go-to expert on Israel’s ancient foods and recipes. Her first
book, The Galilean Kitchen captured the oral recipes passed down
through the matriarchs of the Druze, Muslim, Christian, and
Bedouin communities in Northern Israel and won a Gourmand Award.
Now her latest, Freekeh: Wild Wheats and Ancient Grains is
longlisted for an Andre Simon Award.   Taking the
meat out of some of the most unchanged recipes in living history,
it has led to a fascinating contribution to the vegetarian canon.


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