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Firik Rice

Release Date: 22-08-2008
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A local pilaf from the beloved Hilal, he himself tells us;

Firik is a type of bulgur from Gaziantep region. Ears of wheat are collected before they turn yellow and the leaves are burned in the fire and the grains are separated. Therefore, it has a slightly burnt taste, but it is not irritating.
Usually meat and chickpeas are also put in it, but I prefer to make it plain.


Ingredients for Firik Rice Recipe

  • 1 cup of figs
  • 1 teaspoon of vermicelli
  • 3 tablespoons of oil
  • 2,5 glasses of warm water
  • Salt

How to Make Firik Rice Recipe?

  1. Firiks are extracted very well, they are passed through very little water (if you wash them a lot, its unique flavor can go away)
  2. Roast the vermicelli until it turns color.
  3. Add salt to it, add water, add water, and cook on low heat for 5 minutes, then until the water is gone.
  4. For your information, it is not fully cooked like bulgur or rice, and it remains slightly hard.

*important: The amount of water may vary depending on the type of frieze. I recommend you to buy it from Kilis or Antep Spices.

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