What is freekeh?

Freekeh is a baked type of immature grain that is usually made of wheat. Called Farik, Fireeek, or Freekeh, This cereal food is relatively ancient and even found in biblical texts. The term comes from the Arabic word al-Freek, that translates as what is a conflict. The grain is easy to find in Syria, Jordan and Egypt. Lebanon and Algeria also use a large number of grain in their meals.

roast green wheat looks like a hybrid between barley and brown rice and has a distinctive, walnut taste. Its toasted taste and smoke aroma is very exotic. According to legend, there was grain thanks to the country in the Eastern Mediterranean, which expected siege. To prepare for it, people harvested wheat while it was still green and immature and hoped to fight starvation. However, the wheat aroused and the entire outside were burned.

, however, everything has not been lost because once it was wiped, green grains inside were still suitable for foodlu. In earlier times, the field of green wheat, where it deliberately determined in a controlled manner to obtain grain. These days, green wheat is harvested young and leaves to dry in the sun. The farmers bake with wheat over the open fire, and it burns straw and chaff. Wheat reaches a rich gold color and farmers burst and polish it to smaller pieces until it resembles a bulgur.

The grain is a nutrient powerhouse because of the way it is ready. Drying and roasting young grains of moisture with moisture retains the nutritional value and effectively captures them at its peak. The whole process is natural and no preservatives or ingredients 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 selected when young and soft baked can be called as such.

This high protein grain also has a lot of fiber that aboutIt bks about four times more than brown rice. With a very low glycemic index, this meal is popular with consumers of healthy foods and can be found in natural food stores and some supermarkets. Compared to other grains, it also has more minerals and vitamins.

cooks use grain to make casserole, soups and stews or add them to salads. Some chefs even roast the grain in the oven before cooking to give it a more intense taste. Some preparations replace the grain of rice and couscous. Popular recipes that use grain are Freekeh salad with lemon and sweet potatoes, vegetable pialf and Free-Freekeh tabil.

There are a number of famous grain meals that differ from region to region. In Lebanon there is a delicious meal ending with roasted pine nuts and chicken. In Egypt, the pigeon filled with freekem is very popular, while Syria uses it in Pilaf Wiborovice nuts, spring and roasted lamb.