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Freekeh is an ancient Middle Eastern dish that’s made using a unique technique. First, the wheat is harvested when the grains are relatively young. The whole stalk is sun-dried, then carefully set on fire, so the chaff burns off. What remains are the seeds, which are now delightfully toasted. We’re using this special, smoky grain to complement the sweet and sour lime-kumquat glazed tilapia in this zesty meal.