freekeh

Ulrich W. Sahm

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Title: Absorption Method
Categories:
Yield: 1

      5 c cold water,
      2 c freekehtm,
      1 ts salt, and
      1 tb olive oil (optional)

in a large saucepan. Bring to boil, stirring occasionally. Cover the
saucepan with a tightly fitting lid. Lower heat and simmer for 10-15
minutes if cooking cracked grain, and 40-45 minutes for whole grain.
Ensure all water is absorbed and grains are tender before serving.

For variety, try adding a chicken stock cube to the water when boiling. Or
combine cooked FreekehTM with sautéed mushrooms and spring onions. Or use
cooked FreekehTM instead of rice in fried rice. The possibilities are
endless!

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Title: Burgersfreekehtm Burgers
Categories:
Yield: 1

      1 lg onion, finely chopped
      2 md carrots, grated
      2    sticks celery, grated
     30 ml olive oil
      2 lg cloves garlic, crushed
    250 g cooked freekehtm (cracked or
           - whole; grain)
      1 ts ground cumin
      1 ts ground coriander
    1/4 c parsley, chopped
      1    egg
    100 g fresh bread crumbs
           juice from 1/2 lemon
           salt and pepper
           flour for coating, oil for
           -shallow; frying

Fry onion, carrot, and celery in the oil until soft and lightly browned.
Transfer to bowl and combine with garlic, FreekehTM, cumin, coriander,
parsley, and lemon juice. Add egg and process roughly in a blender until
mixture binds together, then add bread crumbs, salt/pepper, and refrigerate
for 1 hour. Shape the mixture into burgers and lightly coat in flour.
Fry in the oil, taking care when turning burgers over. Drain on paper
towels and serve with salad greens.

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Title: Chicken Freekeh
Categories:
Yield: 1

    500    gms freekeh (roasted wheat)
      1    roasted chicken
    200    gms green peas
     50    gms sugar
    200 ml chicken stock
     50    gms cubed onion
    100    gms butter
     50    gms each, pine seeds and
           -almonds, roast; ed
           nutmeg powder,
           salt and
           pepper, to taste

Method
Wash freekeh thoroughly. Heat butter in a saucepan and saute onion till
pink. Add green peas and sugar and mix well. Add freekeh, chicken stock and
season with salt, pepper and nutmeg powder. Cook on slow heat until
freekeh is cooked. Garnish with pine seeds and almonds. To serve, pile it
on a plate and top it with the chicken.

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Title: Chicken Freekeh #
Categories:
Yield: 1

Contributor: http://www.gulf-news.com/Articles/people-places.asp?Art

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Title: Chicken Freekeh #1
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Yield: 1

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Title: Egypt Firik
Categories:
Yield: 1

gyptian breakfast

he Egyptian equivalent of the 'Full English' is ful medames, served in the
humblest of homes and the haughtiest of hotels. According to Middle Eastern
food expert Claudia Roden, it is 'pre-Ottoman and pre-Islamic, claimed by
the Copts and probably as old as the Pharaohs'.

Curiously, although remnants of ful, which are a local variety of dried
brown fava or broad bean, have been found in the earliest archaeological
sites, the ancient Egyptians regarded them as unclean.

Medames is derived from the word for ashes, and refers to the traditional
method of cooking the beans over coals, a slow and gentle method that
suited the beans and could conveniently be done overnight, so that they
were plump and tender in the morning, ready for breakfast.

Flavouring vegetables (onions, tomatoes) and spices such as cumin, garlic
and hot pepper are added to the pot. Before serving, the beans may be
dressed with oil and lime, or the local clarified butter.

Then they may be eaten with wholemeal flatbread, hard-boiled or fried eggs,
onion, lime, tahini sauce and/or pickles.

Ful medames is not only served for breakfast, but to 'breakfast' on the
evenings of Ramadan. It's also a common sight on street food stalls and
mezze menus.

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Title: Freekeh And Walnut Bread
Categories:
Yield: dairy free, low

     15 g fresh yeast
     15 ml honey
    200 ml water, tepid
     75 g walnuts, chopped
     30 ml walnut oil
    100 g freekeh
    300 g wholemeal flour
      5 g salt

Suitable for: Breakfast, Snack Preparation:

Soak freekeh in hot water for 30 minutes. Strain and pat dry with paper
towel. Meanwhile combine yeast, honey and water and leave in a warm place
until frothy. Preheat oven to 180 degrees Celsius.

Method:

Roast 2/3 of the walnuts for about 10 minutes until golden, then turn oven
up to 200 degrees once walnuts are removed. Combine the flour, freekeh,
salt and toasted walnuts in a large bowl. Add walnut oil and yeast liquid
and mix to a soft dough. Knead for 8-10 minutes, then place in an oiled
loaf tin. Cover with oiled clingwrap and leave in a warm place to rise
until doubled in size, about 1 hour. Sprinkle with remaining walnuts and
bake at 200 degrees for 35-40 minutes. Cool on a wire tray.

Makes 10 servings

Contributor: http://www.thefoodcoach.com.au/recipes.asp?RecipeID=260

Preparation Time: 2hrs

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Title: Freekehtm Stuffing
Categories:
Yield: 1

      1 c uncooked cracked freekehtm,
           -soaked; overnight in equal
    1/2 c fresh (or 1/4 cup dried)
           -herbs (a m; ixture of mint,
    1/2 c dried apricots, finely
           -chopped
      1 lg granny smith apple, peeled,
           -cored,; and grated
      1 md onion, finely chopped
           coarsely ground black pepper
           - and sa; lt to taste
      2    eggs

To stuff one small/medium turkey or large chicken.
Drain and squeeze the water from the FreekehTM. Crack eggs into a bowl and
gently whip until yolks and whites are completely blended. Mix all other
ingredients and FreekehTM together , then add egg mixture and stir in
thoroughly. If you have time, stuff the bird or meat several hours before
cooking to allow the flavors from the stuffing to blend into the meat.

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Title: Fresh Fall Freekeh Salad
Categories:
Yield: serves 4

     1- c freekeh
      2    ½ cups apple cider
      1    cinnamon stick broken in
           -half
      1    apple diced
           ½ cup of dried cranberries
           ½ cup of toasted pecans or
           -almonds
      2    to 3 tbsp of candied ginger
           2tbsp meyer lemon oil
           salt and pepper to taste

Place freekeh in a medium bowl. Cover with hot water and let soak for 30
minutes. Drain. Place freekeh in large saucepan. Add apple cider and
cinnamon stick bring to a boil. Reduce heat cover and simmer until liquid
is absorbed and freekeh is almost tender but still slightly firm to bite,
about 40 minutes.

Drain if necessary. Transfer freekeh to bowl; discard cinnamon stick.

Add apple, cranberry, toasted pecans, candied ginger. Toss with meyer lemon
oil, and salt and pepper.

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Title: Green Wheat
Categories:
Yield: 1

           frik in north africa,
           freekeh in syria,
           fireek in egypt and
           firik in turkey

In the early spring in these countries, when the stores of winter wheat
have been used up and the new wheat is not yet ready for harvest, farmers
will gather piles of immature wheat from the fields, carefully set them
afire, then thresh the charred sheaves. The idea is to let the chaff and
straw burn, but to presreve the moist kernels of immature wheat. Asa result
of this burning, the kernels become imbued with a wood-smoke flaor that is
delicious, earthy, and unique. It takes time to clean green wheat, but it
is well worth the effort. It turns rancid very fast. I keep it in the
freezer.

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Title: Green Wheat Soup (Shourbat Freekeh)
Categories:
Yield: 1

      1 c freekeh (green unhulled
           -whet)
     10 c water
      3    onions finely chopped
      1 ts flour
      1 ts each salt and
           powdered cardamom
      2 tb chopped parsley

• Pick over, wash and drain the freekeh. • Add the powdered cardamom, cover
the pressure cooker and place over medium heat until the whistle starts
turning. • Reduce the heat and let cook for 1 hour. • Dissolve the flour in
half a cup of water and add to the soup, stirring constantly. • Add salt
and let cook for 4 minutes. • Sprinkle the soup with chopped parsley.

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Title: Microwave Method
Categories:
Yield: 1

      4 c of boiling water,
      2 c freekehtm,
      1 ts salt
      1 tb olive oil (optional)

in a deep microwave bowl. Cover and cook on high for 10-15 minutes if
cooking cracked grain, 30-35 minutes for whole grain. Remove from
microwave and allow to stand for 5 minutes, covered, while grains swell and
soften further.

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Title: People's Revolutionary Tabbouleh Vs Capitalist Pan Fried Hal
Categories:
Yield: 1

      1    smallish lebanese cucumber
           half a tomato
      2    spring onions
    1/4 c fresh parsely
    1/4 c fresh mint
    1/3 c bulgur wheat or, yes,
           -freekeh
           clove of garlic
           half a lemon
           extra-virgin olive oil

This made enough for two generous helpings.
Well, it is not that revolutionary, but probably is sacrilege to anyone who
knows how to make it properly. Still, it turned out well.

Prepare the bulgar wheat (or freekeh) as directed. This may take some time.
I would normally use bulgar wheat, but went the freekeh because, well, I
had some lying around. If you use freekeh, take the time to use the
absorption method; it turns out much better than nuking it. I expect the
same would apply to bulgar wheat.

Chop well the cucumber, tomato and spring onion. Chop very well the parsely
and mint. Combine it all in a bowl and sprinkle with a bit of olive oil,
crush the clove of garlic and squeeze the juice of the lemon over the top.
Season with some freshly ground black pepper (or, if your battery-powered
pepper grinder has run flat, use a mortar and pestle and crush it... and
the pepper).

Mix well and set aside for at least half an hour for the flavours to also
combine.

Now, go find some haloumi (a cheese, in case you were wondering). This may
take some time. When you find some, prepare it. I slice mine so that it is
in slabs roughly 5x3x1cm. Two such slabs is a good dinner ration for one. I
also let the prepared slabs drain for a few minutes to get rid of the
extra brine.

Add ample olive oil to a pan and heat it well, but not so it is
blazing/smoking hot. Throw the haloumi in and fry quickly, not more than a
few minutes on each side. The pale white cheese will go a golden brown,
pull it out of the pan before it gets too dark and goes rubbery. Cooked
properly, it should be soft and melt in your mouth when eaten.

Squeeze the other half of the lemon over the haloumi and serve while still
hot. I was going to do a mini antipasto on the side with the tabbouleh and
haloumi but did not have anything of the sort in the house. So I buttered
some rye bread insetad and had that.

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Title: Petra
Categories:
Yield: 1

reekeh

Adelaide-based entrepreneur Tony Lutfi was introduced to freekeh, a
traditional staple grain of Jordan and Syria, when dining at the home of a
member of the Jordanian royal family. They joked that he was lucky to have
it there, because served anywhere else, the tiny stones often lurking among
the grains were liable to break his teeth.

In time that passing comment became Lutfi's inspiration for a new venture -
production of stone-free freekeh - and, lo, it's now a top seller in
Jordan and other regions of the Middle East.

Freekeh is young or 'green' wheat grain that is roasted to give a rich,
smoky and somewhat meaty taste, and has been part of Jordanian and Syrian
diets since around 2300 BC. Being a staple food, it's not showcased as
often as Jordan's special-occasion lamb dish mansaf, which you'll read
about in every guide. Instead freekeh is characteristic of humble home
cooking: made into rustic soups, pilaffs studded with almonds and pine
kernels, and served with roast or poached chicken.

You'll occasionally find it in restaurants that include home-style dishes.
One is the Petra Kitchen, a distinctive venue in which all furniture and
hand-embroidered linens are produced in Jordan.

PO Box 40, Mean Street, Petra, Jordan, tel: 00962 3215 7900.

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Title: Saladfreekehtm Salad
Categories:
Yield: 1

      4 c cooked freekehtm (whole or
           -cracked; grain)
      6 md tomatoes, diced
      1 md continental cucumber, diced
      4    spring onions, finely sliced
      1 sm red capsicum, finely sliced
      1 c chopped parsley
1 1/4 c chopped mint

Dressing:
1/2 cup olive oil
juice of 1 lemon
1 tsp. French mustard
1 clove garlic, crushed
freshly ground pepper
salt to taste

In a large bowl, combine FreekehTM, tomatoes, cucumber, spring onions,
capsicum, parsley and mint. Whisk together the dressing ingredients and
add to the salad. Mix thoroughly and let stand for 1-2 hours in the
refrigerator to allow the flavors to integrate. Serve in a salad bowl as a
side dish at a barbecue, with grilled fish or cold meats.

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Title: Some Facts On Freekeh
Categories:
Yield: 1

freekah

Freekah is processed from durum wheat, and harvested while the grains are
still young and green. The grains are parched roasted and dried. It has a
nutty crunchy texture with a slight smoky flavour and makes an excellent
alternative to rice. Freekeh was first discovered in 2300BC in the Eastern
Mediterranean when a city under siege harvested their crop early. When the
green wheat was set on fire the villagers rubbed away the burnt outer layer
to discover the green grain.
Nutritionally Freekeh is a powerhouse. Tested by the CSIRO, it is a low GI
food with four times the fibre content of brown rice. It has a high protein
content compared to other grains, is low in fat and rich in calcium, iron
and zinc.

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Title: Soupfreekehtm Soup
Categories:
Yield: 1

      1 c uncooked freekehtm (whole or
           - cracke; d grain)
      4 tb olive oil
      1    onion, finely chopped
    150 g lamb loin, in 1 cm cubes
1 1/2 ts harissa (a garlic, chili,
           -and olive; oil puree)
    1.5 l chicken stock

2 tightly packed cups baby spinach leaves, washed and dried
1/2 cup chopped fresh coriander
juice of 1 lemon
1 tomato diced
salt and pepper

Heat oil in saucepan and fry onions and lamb until light golden. Add
harissa. Add FreekehTM and coat grains well. Slowly add chicken stock and
simmer for 20 minutes or longer, until grains are tender. When ready to
serve, add the tomato, lemon juice, spinach leaves, coriander and season to
taste. Simmer for another 5 minutes. Serve in soup bowls while hot.
Garnish with fresh coriander.

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Title: Swordfish With Samke Harra Sauce
Categories:
Yield: serving size: s

    800 g swordfish
     50 g eschalots, finely diced
     50 g butter, diced
           pinch cumin
      1    bay leaf
           pinch cinnamon
    200 g freekeh (roasted green
           -wheat)
    200 ml fish stock
      1 tb olive oil
      1    onion, finely diced
      1    garlic clove, finely diced
      1    chilli, finely diced
    100 ml fish stock
           ½ gram saffon
      6    roma tomatoes, seeded, diced
      1 ts finely chopped coriander
      2    limes
      2    lemons
      1 ts finely chopped coriander
     20 g baby capers, rinsed
     50 ml olive oil
      1 bn asparagus

INGREDIENTS

METHOD

Clean swordfish by removing skin and any centre blood lines.

Sauté eschalots in butter in medium frying pan; add cumin, bay leaf, and
cinnamon and cook for 2 mins. Add freekeh and fish stock and simmer,
covered for 40 mins. Remove from heat and keep covered for 10 mins longer.

Meanwhile, sauté onion, garlic, and chilli in olive oil on low heat for
five minutes, add fish stock and saffron and reduce by half. Add tomatoes,
seasoning and finish sauce with one teaspoon of chopped coriander.

Segment limes and lemons, dice segments and add coriander, baby capers and
olive oil.

Cook asparagus in boiling salted water for three minutes then remove.

Season fish and cook in a very hot pan for two minutes each side leaving it
a little under cooked in the centre.

To serve place freekeh in the centre of the plate, then place fish on next
followed by sauce, asparagus and garnish with citrus salad around the
outside.

Preparation Time: Cooki

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