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'''Freekeh''' (sometimes spelled '''frikeh''') or '''farik''' ({{lang-ar|فريكة}} / [[ALA-LC]]: ''farīkah'') (pronounced ''free-kah'' [[Help:IPA/English|/ˈfɹiːkə/]]) is a [[cereal]] food made from green [[durum wheat]] (''Triticum turgidum'' var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from [[Levantine cuisine|Levantine]] and [[Maghreb cuisine|North African]] cuisines,<ref name=CAW/><ref>[[Anissa Helou]], "Freekeh", in [[Alan Davidson (food writer)|Alan Davidson]], ''ed.'', ''[[The Oxford Companion to Food]]''</ref> remaining popular in many countries of the eastern [[Mediterranean Basin]] where durum wheat originated.<ref>{{cite journal | url=http://www.nrcresearchpress.com/doi/pdf/10.1139/g66-028 | title=The origin of cultivated wheat | author=Jenkins JA | journal=Can J Genet Cytol | year=1966 | volume=8 | pages=220–32}}</ref>
'''Freekeh''' (sometimes spelled '''frikeh''') or '''farik''' ({{lang-ar|فريكة}} / [[ALA-LC]]: ''farīkah'') (pronounced ''free-kah'' [[Help:IPA/English|/ˈfɹiːkə/]]) is a [[cereal]] food made from green [[durum wheat]] (''Triticum turgidum'' var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from [[Levantine cuisine|Levantine]] and [[Maghreb cuisine|North African]] cuisines,<ref name=CAW/><ref>[[Anissa Helou]], "Freekeh", in [[Alan Davidson (food writer)|Alan Davidson]], ''ed.'', ''[[The Oxford Companion to Food]]''</ref> remaining popular in many countries of the eastern [[Mediterranean Basin]], where durum wheat originated.<ref>{{cite journal | url=http://www.nrcresearchpress.com/doi/pdf/10.1139/g66-028 | title=The origin of cultivated wheat | author=Jenkins JA | journal=Can J Genet Cytol | year=1966 | volume=8 | pages=220–32}}</ref>


The wheat is harvested while the grains are green and the seeds are still soft; it is then piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn. Under these conditions, the high moisture content of the seeds prevents them from burning. The roasted wheat is then threshed and sun-dried to achieve a uniform flavour, texture and colour. This threshing or rubbing process of the grains gives this food its name, ''farīk'' or “rubbed”. Finally, the seeds are cracked into smaller pieces that resemble green [[bulgur]].<ref name="CAW">[http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/23/id/101/ Freekeh - Farik - Green Wheat] Clifford A. Wright.</ref>
The wheat is harvested while the grains are green and the seeds are still soft; it is then piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn. Under these conditions, the high moisture content of the seeds prevents them from burning. The roasted wheat is then threshed and sun-dried to achieve a uniform flavour, texture, and colour. This threshing or rubbing process of the grains gives this food its name, ''farīk'' or “rubbed”. Finally, the seeds are cracked into smaller pieces that resemble green [[bulgur]].<ref name="CAW">[http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/23/id/101/ Freekeh - Farik - Green Wheat], Food History, Clifford A. Wright.</ref>


==History==
==History==
Freekeh is mentioned in an early thirteenth-century [[Baghdad]] cook book as ''farīkiyya''.<ref name="CAW"/> 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.<ref name="CAW"/>
Freekeh is mentioned in an early thirteenth-century [[Baghdad]] cookbook as ''farīkiyya''.<ref name="CAW"/> 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.<ref name="CAW"/>


==Culinary==
==Culinary==
Line 30: Line 30:
In [[Egypt]], freekeh is served as ''ḥamām bi’l-ferīk'' (pigeon stuffed with green wheat). Freekeh also is prepared in Egypt with onion and tomato, and sometimes with chicken. ''Shūrbat farīk bi’l-mukh'' is a freekeh and bone marrow soup from Tunisia. {{transl|ar|Freeket lahma}}, a green wheat [[pilaf]] dish with roasted lamb, spring peas, and pine nuts, comes from [[Jordan]], and ''shūrba al-farīk'' is a Palestinian soup with green wheat and chicken.<ref name="CAW"/>
In [[Egypt]], freekeh is served as ''ḥamām bi’l-ferīk'' (pigeon stuffed with green wheat). Freekeh also is prepared in Egypt with onion and tomato, and sometimes with chicken. ''Shūrbat farīk bi’l-mukh'' is a freekeh and bone marrow soup from Tunisia. {{transl|ar|Freeket lahma}}, a green wheat [[pilaf]] dish with roasted lamb, spring peas, and pine nuts, comes from [[Jordan]], and ''shūrba al-farīk'' is a Palestinian soup with green wheat and chicken.<ref name="CAW"/>


In [[Syria]], freekeh usually is prepared with lamb, onion, butter, almonds, black pepper, cinnamon, cumin, and salt.
In [[Syria]], freekeh usually is prepared with lamb, onion, butter, almonds, black pepper, cinnamon, cumin, and salt.


In [[Tunisia]] and [[Algeria]], freekeh is usually prepared as a main ingredient in a tomato-based soup called "chorba't frik", which is considered a traditional national dish.
In [[Tunisia]] and [[Algeria]], freekeh is usually prepared as a main ingredient in a tomato-based soup called ''chorba't frik'', which is considered a traditional national dish.


In [[Turkey]], where this food is known as ''firik'', a pilaf dish based on freekeh, called ''firik pilavı'', is found in traditional Southern [[Anatolia]]n cuisine. It may be combined with [[bulgur]]; legumes such as [[chickpeas]] and various herbs and spices, and sometimes meat, may be added. With the influx since 2011 of millions of [[Syrian refugees]], ''firik'' is available in markets all over Turkey.{{citation needed|date=June 2018}}
In [[Turkey]], freekeh is known as ''firik'', and a pilaf dish based on freekeh, called ''firik pilavı'', is found in traditional Southern [[Anatolia]]n cuisine. It may be combined with [[bulgur]]; legumes such as [[chickpeas]] and various herbs and spices, and sometimes meat, may be added. With the influx of millions of [[Syrian refugees]] since 2011, ''firik'' is available in markets all over Turkey.{{citation needed|date=June 2018}}


==Nutritional value==
==Nutritional value==
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Freekeh's nutritional attributes are comparable to other [[cereal grain]]s, especially [[durum wheat]], from which it is derived, depending on the durum [[cultivar]].<ref name="CAW"/><ref>{{cite web|url=https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-grilled-halloumi-and-freekeh-salad/article25500065/|title=Grilled Halloumi and Freekeh Salad|author=Velland E|publisher=The Globe and Mail, Food and Wine, Toronto|date=14 July 2015}}</ref> Durum is notable for its high content of [[protein]] (20% or more of the [[Daily Value]], DV), [[dietary fiber]], [[B vitamins]], and several [[dietary minerals]], especially [[manganese]] (143% DV) (table). Before roasting, freekeh is 11% water, 71% [[carbohydrates]], 2.5% [[fat]], and 14% protein.
Freekeh is comparable in nutritional content to other [[cereal grain]]s, especially [[durum wheat]], from which it is derived, depending on the durum [[cultivar]].<ref name="CAW"/><ref>{{cite web|url=https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-grilled-halloumi-and-freekeh-salad/article25500065/|title=Grilled Halloumi and Freekeh Salad|author=Velland E|publisher=The Globe and Mail, Food and Wine, Toronto|date=14 July 2015}}</ref> Durum is notable for its high content of [[protein]] (20% or more of the [[Daily Value]], DV), [[dietary fiber]], [[B vitamins]], and several [[dietary minerals]], especially [[manganese]] (143% DV) (table). Before roasting, freekeh is 11% water, 71% [[carbohydrates]], 2.5% [[fat]], and 14% protein.


==See also==
==See also==

Revision as of 07:31, 29 December 2021

This article is about the Middle Eastern dish. For the village in northern Syria, see Farikah.
Freekeh
CourseMain
Place of originLevant
Main ingredientsGreen durum wheat

Freekeh (sometimes spelled frikeh) or farik (Arabic: فريكة / ALA-LC: farīkah) (pronounced free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines,[1][2] remaining popular in many countries of the eastern Mediterranean Basin, where durum wheat originated.[3]

The wheat is harvested while the grains are green and the seeds are still soft; it is then piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn. Under these conditions, the high moisture content of the seeds prevents them from burning. The roasted wheat is then threshed and sun-dried to achieve a uniform flavour, texture, and colour. This threshing or rubbing process of the grains gives this food its name, farīk or “rubbed”. Finally, the seeds are cracked into smaller pieces that resemble green bulgur.[1]

History

Freekeh is mentioned in an early thirteenth-century Baghdad cookbook as farīkiyya.[1] 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]

Culinary

Turkish firik (left) and bulgur (right) before cooking

In Egypt, freekeh is served as ḥamām bi’l-ferīk (pigeon stuffed with green wheat). Freekeh also is prepared in Egypt with onion and tomato, and sometimes with chicken. 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 Jordan, and shūrba al-farīk is a Palestinian soup with green wheat and chicken.[1]

In Syria, freekeh usually is prepared with lamb, onion, butter, almonds, black pepper, cinnamon, cumin, and salt.

In Tunisia and Algeria, freekeh is usually prepared as a main ingredient in a tomato-based soup called chorba't frik, which is considered a traditional national dish.

In Turkey, freekeh is known as firik, and a pilaf dish based on freekeh, called firik pilavı, is found in traditional Southern Anatolian cuisine. It may be combined with bulgur; legumes such as chickpeas and various herbs and spices, and sometimes meat, may be added. With the influx of millions of Syrian refugees since 2011, firik is available in markets all over Turkey.[citation needed]

Nutritional value

Freekeh (green durum wheat)
Nutritional value per 100 g (3.5 oz)
Energy1,418 kJ (339 kcal)
71 g
2.5 g
14 g
VitaminsQuantity
%DV†
Thiamine (B1)
35%
0.42 mg
Riboflavin (B2)
9%
0.12 mg
Niacin (B3)
42%
6.7 mg
Pantothenic acid (B5)
19%
0.94 mg
Vitamin B6
25%
0.42 mg
Folate (B9)
11%
43 μg
MineralsQuantity
%DV†
Calcium
3%
34 mg
Iron
19%
3.5 mg
Magnesium
34%
144 mg
Manganese
130%
3.0 mg
Phosphorus
41%
508 mg
Potassium
14%
431 mg
Sodium
0%
2 mg
Zinc
38%
4.2 mg
Other constituentsQuantity
selenium89 ug
water11 g
Link to Full USDA Database
†Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5]

Freekeh is comparable in nutritional content to other cereal grains, especially durum wheat, from which it is derived, depending on the durum cultivar.[1][6] Durum is notable for its high content of protein (20% or more of the Daily Value, DV), dietary fiber, B vitamins, and several dietary minerals, especially manganese (143% DV) (table). Before roasting, freekeh is 11% water, 71% carbohydrates, 2.5% fat, and 14% protein.

See also

References

  1. ^ a b c d e f Freekeh - Farik - Green Wheat, Food History, Clifford A. Wright.
  2. ^ Anissa Helou, "Freekeh", in Alan Davidson, ed., The Oxford Companion to Food
  3. ^ Jenkins JA (1966). "The origin of cultivated wheat". Can J Genet Cytol. 8: 220–32.
  4. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  5. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  6. ^ Velland E (14 July 2015). "Grilled Halloumi and Freekeh Salad". The Globe and Mail, Food and Wine, Toronto.
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