Freekeh
[Farik; Firik (Turk); Triticum turgidum var. durum]
Green (unripe) durum wheat is carefully burned in its husks to give it an
attractive smoky flavor. It is then rubbed clean, sun dried, and lightly
crushed. Popular from Algerian through Egypt and the Levant, it is now also
popular in Turkey due to Syrian refugees. It is more expensive than Bulgur
due to the extensive and critical processing. It has recently been
discovered by North American health food enthusiasts. The samples we have
used were imported from Syria, Jordan, and Palestine.
It is said this process was discovered by a village who's wheat crop
had been burned by an invader. To survive, they harvested it anyway, and
liked the result. This grain is relatively perishable and should be used
soon after purchase.
More on Wheat.
Buying:
Freekeh can be found packaged in markets serving a
significant community from the region listed above. It is also easily
available on-line.
Storing:
This product is relatively perishable and
subject to rancidity. In a tightly sealed container in a cool place it
will be usable up to 4 months.
Cooking:
Moderately cracked Freekeh takes 45 minutes to
an hour of wet cooking to expand and become reasonably tender. Finely
cracked (depending on brand) takes less time. for cooking you need
water about 2 times the volume of Freekeh to be cooked. It is cooked
just like rice, brought to a boil and cooked covered over low heat until
all the water is absorbed. As it nears completion, chec if it needs more
water (different brands may differ) and scrape up from the bottom of
pan.
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