Freekeh
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Freekeh (also Farīk , Frikeh , Frique , Frik , Fireek , Freeky , Firik or Freek ), Arabic فريكةfor grated ', one is cereal product of immature harvested and dried over an open fire and toasted durum wheat . Dishes with Freekeh as the main ingredient are known in North African and Levantine cuisine, where the original cultivation area of durum wheat is.
Manufacturing
The wheat for Freekeh must be harvested immature at some point, while it is still green and the grains are soft and watery. It is then piled up and dried in the sun for a day. The stacks of grain are then set on fire carefully and in a controlled manner so that only the straw and chaff are burned, but not the grains. The high water content of durum wheat at this stage of growth ensures that the grains are roasted without burning. The wheat is then threshed and further dried in the sun to achieve a uniform taste, texture and color. Finally, the wheat is rubbed with the hands (hence the Arabic name) to remove the remaining chaff.
history
According to a legend, in the 23rd century BC A hut with young, green wheat burned down. The farmers initially thought that the crop had been destroyed by the fire. However, when they rubbed off the burnt husks of the grains, they were amazed to find that the grains were not only edible, but that the roasting had also made them extremely tasty.
Another source reports that a sultan in the Ottoman Empire allowed his soldiers to confiscate wheat and flour. The population circumvented this rule by harvesting their grain when it was not ripe and then making it durable by drying it over a fire.
The preparation of a dish with an ingredient called farīk was already described in a cookbook from the early 13th century in Baghdad : In the recipe for farīkiyya , meat is fried in oil and braised with water, salt and cinnamon sticks . Then dried coriander and freekeh are stirred in and cooked until cooked. The dish is served with cumin , cinnamon and fresh lamb fat. However, it is not certain that this ingredient was unripe wheat or even durum wheat.
use
Like other grain products, Freekeh is prepared as a side dish or part of main dishes. The nutty, slightly smoky taste of Freekeh gives the dish a special note. Because of its similarity to green spelled, Freekeh can also be used instead of green spelled.
To prepare it, Freekeh is washed - similar to rice - and cooked with two to two and a half times the amount of lightly salted water or broth for about 15-20 minutes (whole grains) or 40-45 minutes (whole grains).
For some time (as of 2019) Freekeh has been advertised as a superfood because it is a very good source of protein and contains a lot of fiber. Calcium and magnesium are also many times higher than in "comparable grain products". Furthermore, Freekeh is one of the foods with a low glycemic index (GI = 43) and is therefore particularly important for a good energy supply for people and a valuable food for diabetics and athletes.
Average composition
Per 100 g of edible portion:
| Components | |
|---|---|
| energy | 1436 kJ (343 kcal) |
| protein | 14.7 g |
| fat | 2.6 g |
| carbohydrates | 69 g |
| Fiber | 12.3 g |
| Minerals | 3.3 g |
| sugar | 1 g |
| iron | 4.7 mg |
| Calcium | 47 mg |
Web links
- Photos from the production of freekeh on the Plant Site of Old Dominion University, Norfold, Virginia, United States (in English)
Individual evidence
- ^ A b c Clifford A. Wright: Freekeh - Farik - Green Wheat. In: Food History. Retrieved October 21, 2019 .
- ^ A b Anna Jones: a modern way to cook . Wilhelm Goldmann Verlag, Munich 2017, ISBN 978-3-442-39312-1 , p. 76 .
- ↑ Kamal Mouzawak: Eating Lebanese . Knesebeck, 2018, ISBN 978-3-95728-209-5 (in the recipe for Frikeh B'Djej).
- ↑ Kelli Dunn: Meet freekeh, the Super Grain That Might End Your Relationship With quinoa. September 18, 2014, accessed October 22, 2019 .
- ↑ Amy Campbell: New "Old" Grains: Freekeh. In: Diabetes Self-Management. January 21, 2014, accessed October 22, 2019 .
- ↑ Grain 2.0 - Supergrain - Super Gain? . In: Knack • Punkt - News for multipliers in the field of nutrition . 25, No. 3, June 2017, pp. 10-13. ISSN 1866-6590 .
- ↑ Orkide Tançgil: The Superfood Firik. In: kochdichtürkisch - Turkish cooking in German. November 29, 2016, accessed October 22, 2019 .
- ↑ Food Data Central. Search Results. USDA - US Department of Agriculture, accessed October 20, 2019 (average values for various products).