Freekeh is a roasted immature grain, typically made from wheat, with a nutty flavor and high nutritional value. It is popular in Middle Eastern cuisine and can be used in a variety of dishes, including salads, soups, and stews. It is high in protein and fiber and can be found in health food stores and some supermarkets.
Freekeh is a roasted type of immature grain that is typically made from wheat. Called farik, fireek or freekeh, this grain food is quite ancient and is even found in biblical texts. The term comes from the Arabic word al-freek, which translates to that which is rubbed. Wheat is easily found in Syria, Jordan and Egypt. Lebanon and Algeria also use a large part of wheat in their dishes.
Roasted green wheat looks like a cross between barley and brown rice and has a distinctive, nutty flavor. Its roasted flavor and smoky aroma make it very exotic. According to legend, wheat was born thanks to a country in the Eastern Mediterranean region expecting a siege. To prepare, people harvested their grain while it was still green and immature, in hopes of fighting hunger. The grain, however, caught fire and the entire outside was burned.
Not all was lost though, for when the seeds were rubbed in, the green grains inside were still fit to eat. In earlier times, green cornfields were intentionally set on fire in a controlled manner to obtain the grain. These days, green wheat is harvested young and left to dry in the sun. Farmers roast the grain over an open fire and this burns the chaff and chaff. The wheat attains a rich golden color and farmers break and polish it into smaller pieces until it resembles bulgur.
Wheat is a powerhouse of nutrients due to the way it is prepared. Drying and roasting the moisture-laden young grains maintains the nutritional value and effectively captures them at their peak state. The whole process is natural and no preservatives or additives are needed. While the term is associated with green wheat, technically freekeh is a process that is not associated with any particular grain. Any grain harvested when young, soft and roasted can be called as such.
This high-protein grain is also high in fiber, containing about four times as much as brown rice. With a very low glycemic index, this food is popular with health food consumers and can be found in health food stores and some supermarkets. It also has more minerals and vitamins than other grains.
Cooks use the grain to make casseroles, soups and stews or add it to salads. Some cooks even toast the grain in an oven before cooking it to give it a more intense flavor. Some preparations replace the wheat with rice and couscous. Popular recipes that use wheat are freekeh salad with lemon and sweet potatoes, vegetable pialf, and sorrel-free tabouli.
There are a number of famous dishes made with wheat that differ from region to region. A delicious dish topped with roasted pine nuts and chicken can be found in Lebanon. In Egypt, pigeon stuffed with freekeh is very popular, while Syrians use it in pilaf with pine nuts, peas and roasted lamb.
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