Freekeh

Freekeh (sometimes spelled frikeh ) or farik ( ) 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 and Egyptian cuisine, but also in North African and other neighboring cuisines. 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 . Freekeh - Farik - Green Wheat Clifford A. Anissa Helou , "Freekeh", in Alan Davidson , ed. , The Oxford Companion to Food

Freekeh (sometimes spelled frikeh ) or farik ( / ALA-LC : farīkah ) is a cereal food made from green wheat that goes through a roasting process in its production. It is an ancient Arabian dish that is especially popular in Levantine , Arabian Peninsula , Jordanian and Egyptian cuisine, but also in North African and other neighboring cuisines. 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 threshing and sun-drying to make the flavor, texture, and color uniform. It is this threshing 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 . Freekeh - Farik - Green Wheat Clifford A. Anissa Helou , "Freekeh", in Alan Davidson , ed. , The Oxford Companion to Food

Cereal food made from green durum wheat This article is about the Middle Eastern dish. Freekeh (sometimes spelled frikeh ) or farik ( / 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, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated. 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 . Freekeh - Farik - Green Wheat Clifford A. Anissa Helou , "Freekeh", in Alan Davidson , ed. , The Oxford Companion to Food Jenkins JA (1966).

Cereal food made from green durum wheat This article is about the Middle Eastern dish. 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, remaining popular in many countries of the eastern Mediterranean Basin , where durum wheat originated. 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 such that 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 . “Freekeh - Farik - Green Wheat” , Food History , Clifford A.