Freekeh

freekeh Freekeh

Freekeh is an ancient grain and cereal food made from green wheat. The wheat is harvested young when it is still full of moisture; it is then sun-dried before being burned or roasted over an open fire for several minutes. Once cool it is then rubbed to separate it from the chaff. It’s name is derived from the Arabic root “Al Fark” or to rub.

According to Nachit (2007) & Slow Food Beirut, freekeh originated around 2300 BC, when the attackers of a Mediterranean village set its green wheat fields on fire before retreating. To salvage what they could, the inhabitants rubbed away the burnt layer and found that the grain had ripened due to the heat and that it had retained a greenish hue. This discovery led to the later production of freekeh.

Freekeh is an outstanding grain and a nutritional powerhouse. It has a nutty undertone and a smoky aroma. It is high in fiber, protein, vitamins and minerals and although not yet proven, some believe it to be suitable for gluten-free diets as the gluten is denatured due to the high temperature burning process. For more information on Freekeh you may visit this site.

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5 Responses to “Freekeh”
  1. joc 30 April 2010 at 9:37 am #

    GLUTEN FREE?? I’ve got to pass this along! Thanks!

  2. Allison 15 July 2010 at 2:22 am #

    Greenwheat Freekeh is now available for purchase in the United States!! I bought the Cracked Freekeh and love it best as a breakfast cereal instead of oatmeal. I highly recommend it! (Buy a case and save $$$)

  3. tastelebanon (@tastelebanon) 28 February 2013 at 4:11 pm #

    Let @bethanykd introduce you to Freekeh http://t.co/C3I8rQSdAi #food #Lebanon

Trackbacks/Pingbacks

  1. Cafe Liz » Green wheat with apricots and pecans » the kosher vegetarian Israeli food blog - December 8, 2010

    [...] Kitchen Secrets offers a source for that great story about the torched wheat field. Related posts:Israeli chopped [...]

  2. Lebanese Food, Irish Potatoes - May 8, 2011

    [...] petals, bottles of orange blossom water and pomegranate molasses, bags of za’atar, sumac and freekeh, blocks of labneh, halloumi and more. None of it is remotely Irish – you need look no further [...]

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