Freekeh: Difference between revisions
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In Egypt, freekeh is served as ''hamām bi’l-farīk'' (pigeon stuffed with green wheat). ''Shūrbat farīk bi’l-mukh'' is a freekeh and bone marrow soup from Tunisia. ''Freeket lahma'', a green wheat [[pilaf]] dish with roasted lamb, spring peas, and pine nuts comes from Syria and ''shūrba al-farīk'' is a [[Palestinian cuisine|Palestinian]] soup with green wheat and chicken.<ref name="CAW"/> |
In Egypt, freekeh is served as ''hamām bi’l-farīk'' (pigeon stuffed with green wheat). ''Shūrbat farīk bi’l-mukh'' is a freekeh and bone marrow soup from Tunisia. ''Freeket lahma'', a green wheat [[pilaf]] dish with roasted lamb, spring peas, and pine nuts comes from Syria and ''shūrba al-farīk'' is a [[Palestinian cuisine|Palestinian]] soup with green wheat and chicken.<ref name="CAW"/> |
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In Syria the freekeh is usually prepared with lamb, onion, butter, almonds, black pepper, cinnamon, cumin and salt.<ref>http://shahiya.com/english/recipes/freeke-with-lamb-285</ref> |
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==Nutritional value== |
==Nutritional value== |
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Revision as of 08:50, 12 September 2011
Freekeh (sometimes spelled frikeh) or farik (Arabic: فريكة) is a cereal food made from green wheat that goes through a roasting process in its production. It is an Arab dish that is especially popular in Levantine, Arabian Peninsula and Egyptian cuisine, but also in North African and other neighboring cuisines.[1][2] The wheat is harvested while the grains are yellow and the seeds are still soft; it is then piled and sun-dried. The piles are then carefully set on fire so only the straw and chaff burn and not the seeds. It is the high moisture content of the seeds that prevents them from burning. The now roasted wheat undergoes further thrashing and sun-drying to make the flavor, texture, and color uniform. It is this thrashing or rubbing process of the grains that gives this food its name, farīk or “rubbed.” The seeds are now cracked into smaller pieces so they look like a green bulgur.[1]
History
Freekeh is mentioned in an early 13th century Baghdad cookery book as farīkiyya. In that recipe, meat is fried in oil and braised with water, salt, and cinnamon bark. Then dried coriander is stirred in with young wheat ("freekeh") and is cooked. Finally, the meal is served with cumin, cinnamon, and fresh lamb tail fat.[1]
In Egypt, freekeh is served as hamām bi’l-farīk (pigeon stuffed with green wheat). Shūrbat farīk bi’l-mukh is a freekeh and bone marrow soup from Tunisia. Freeket lahma, a green wheat pilaf dish with roasted lamb, spring peas, and pine nuts comes from Syria and shūrba al-farīk is a Palestinian soup with green wheat and chicken.[1]
In Syria the freekeh is usually prepared with lamb, onion, butter, almonds, black pepper, cinnamon, cumin and salt.[3]
Nutritional value
 |
| Serving Size | One cooked cup |
| Energy | 205 kcal |
| Protein | 5.61 g |
| Fat | 0.4 g |
| Carbohydrate | 66 g |
| Fiber | 8.2 g |
| Iron | 1.75 mg |
| Calcium | 18 mg |
| Potassium | 124 mg |
References
- ^ a b c d Freekeh - Farik - Green Wheat Clifford A. Wright.
- ^ Anissa Helou, "Freekeh", in Alan Davidson, ed., The Oxford Companion to Food
- ^ http://shahiya.com/english/recipes/freeke-with-lamb-285
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