Freekeh with the Food Her­itage Foun­da­tion

This power-packed mega-grain is back, but what do you re­ally know about it?

Taste & Flavors - - CONTENT -

Freekeh is young wheat that is har­vested ap­prox­i­mately one and a half months be­fore it ma­tures, be­tween April and May, while the wheat is still green and milky. An an­cient grain that was dis­cov­ered in the Mid­dle East around 2300 B.C., it has been con­sumed there as a sta­ple for cen­turies. The word freekeh comes from the Ara­bic verb 'farakah' mean­ing to rub and refers to a step in freekeh pro­duc­tion when the wheat grains are rubbed to re­move their shell. When har­vested, freekeh is tied into piles and left to dry in the sun for 3-4 hours. The piles are then roasted over an open wood or char­coal fire, on the ground, for 10-15 min­utes and then stored in the shade for a cou­ple of days. Straw and chaff that were burned dur­ing this process are rubbed off and the grain is left to dry for 45 days. The fi­nal prod­uct is a firm chewy grain with a smoky fla­vor loaded with nu­tri­tional ben­e­fits.

Do­minique Anid is the health and nutrition spe­cial­ist of the Food Her­itage Foun­da­tion, a Le­banese non-profit or­ga­ni­za­tion that aims to pre­serve, doc­u­ment and re­vive Lebanon's tra­di­tional her­itage.

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.