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Journal Articles
Gastronomica (2011) 11 (2): 66–68.
Published: 01 May 2011
...abbie rosner Roasted green wheat, known as farike, is a favored ingredient in Arab cuisine, where it is served as a cooked grain side-dish or used to enrich and flavor farike soup. The author describes joining a local Palestinian farming family (fellaheen) in a Galilee wheat field, in the...