Amoul Oakes is a London-based chef, originally from Lebanon. Her restaurant in London’s Maida Vale, Amoul’s, was open from 2003-2018 and was acclaimed by critics including Jay Rayner for its soulful home-cooked dishes, which reflected Amoul’s recollections of the food made by her mother and grandmother. Her book, Amoul: Some family recipes is now available in full on ckbk. Here Amoul shares her enthusiasm for the ancient grain freekeh, and offers a bonus recipe for freekeh served with chickpeas and spinach.
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