ALBARAKEH Local Durum kernels

Tried these kernels for bakkileh and the roasting was perfectly even, with a rich nutty flavor I haven't gotten from other local grains. The texture after grinding was just right for my family's recipe.

I’ve been making galiyyeh for years and these kernels toast up evenly without burning, which is exactly what I hoped for. The fact that they’re grown locally in the Jordan Valley and Irbid gives me more confidence in the quality. This batch is going straight into my bakkileh mix next.

The kernels are noticeably plumper than the supermarket durum I usually buy, and they cooked up soft without going mushy. I used them for saligah and the wheat held its shape nicely. Will be buying the bigger bag next time.