FREEKAH RECIPES RECIPES

Name: How to Cook Freekeh
Prep time: 10 min
Total time: 35 min
Yield: Makes about 2 cups
Ingredients: 1 cup cracked freekeh; Kosher salt

HOW TO COOK FREEKEH | MARTHA STEWART

How to Cook Freekeh | Martha Stewart image

Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.

Provided by Riley Wofford

Categories Pasta and Grains

Total Time 35 minutes

Prep Time 10 minutes

Yield Makes about 2 cups

Number Of Ingredients 2

Ingredients

1 cup cracked freekeh
Kosher salt

Steps:

In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.

FREEKEH - DINA'S KITCHEN – LEBANESE RECIPES

Freekeh - Dina's Kitchen – Lebanese Recipes image

Provided by dina bayoud kohl

Categories Main Course

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 10

Ingredients

60 ml sunflower oil
40 g blanched almond halves
60 g pine nuts
30 g butter
500 g freekeh (picked, rinsed several times and soaked in cold water for 30 minutes)
1200 ml vegetable (beef or chicken stock)
1 ½ teaspoon salt or to taste
¼ teaspoon allspice
¼ black pepper or to taste
0.5 g to 1kg plain yoghurt to serve

Steps:

Heat the oil in the large pot over medium heat and fry the pine nuts, stirring all the time, for about 2 minutes or until golden in colour. Remove with a slotted spoon onto a plate. Then fry the almonds, like the pine nuts, for 2 minutes and remove onto a plate. Reserve.
Add the butter to the oil in the large pot and sauté the drained freekeh for 2 minutes over moderate heat, stirring all the time. Season with the salt, the allspice and the black pepper and pour in the stock. Bring to a boil over high heat. Reduce to a simmer and cook, covered, for about 40 minutes or until the water is totally absorbed. Stir occasionally while cooking.
Spread freekeh over the serving platter and garnish with the pine nuts and the almonds. Serve as a main dish with some plain yoghurt or as a side dish with ablama or laban ummuh.

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FREEKEH, CHICKPEA AND HERB SALAD RECIPE - NYT COOKING

There is a lot to love about freekeh, an earthy grain that I’d like to see catch on in more kitchens. It cooks up in about 25 minutes, and it’s light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat — the type used for many pastas — is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you’re more likely to find here in the United States, and happily it’s become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mediterranean, middle eastern
Calories 313 per serving

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