To make sure there are no small worms, soak them in salted water for 10 minutes before cutting them. 3 easy ideas to use them in today: Oven-fried: Cut them up, add a little olive oil, cumin, garlic powder, red pepper… 20 minutes in the oven and they’ll be incredibly crispy. “Cheflifera” rice: Grind it in a blender until it becomes like couscous, then fry it for a minute. A healthy alternative to couscous. Moroccan fried choeflifera: Lightly boil it, add beaten eggs, flour, and fry. With a little cumin and lemon… a taste of childhood. In short: Choeflifera is cheap, healthy, and can be cooked in a hundred ways. What’s your favorite way to prepare it? Fried or in a tagine?
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