Soak raisins in wine and refrigerate overnight.

Add freekeh, water, and salt to a saucepan, and bring to a boil.

Reduce to a simmer, and cook for about 15 minutes, stirring occasionally until all of the water is absorbed.

In a separate pan, sauté shallots and celery with a dash of salt and pepper. Cool to room temperature.

Toast walnuts on a sheet pan in a 400 degree oven for four minutes.

Combine ground veal, toasted walnuts, half a cup of soaked raisins, one and a half cups cooked freekeh, sautéed shallots and celery.

Cut off the tops of apples and scoop out the insides, leaving a half inch wall.

Mix brown sugar, cinnamon, and nutmeg, and sprinkle the apples with the mixture.

Fill the apples with the stuffing and place the apple caps back on top, securing it with a toothpick.

Place apples in a deep pan, and fill with one inch of boiling water.

Bake apples in a 375 degree oven for 30-45 minutes.

Cut off the tops of apples and scoop out the insides, leaving a half-inch wall.

Mix brown sugar, cinnamon, and nutmeg, and sprinkle the apples with the mixture.

Fill the apples with the stuffing and place the apple caps back on top, securing each one with a toothpick.

Place apples in a deep pan, and fill with one inch of boiling water. Bake apples in a 375 degree Fahrenheit oven for 30–45 minutes.