Freekeh


Grains of 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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