Freekeh
Seasonality:
- January
- Medium
- February
- Medium
- March
- Medium
- April
- Medium
- May
- Medium
- June
- Medium
- July
- Medium
- August
- Medium
- September
- Medium
- October
- Medium
- November
- Medium
- December
- Medium
- January
- Medium
- February
- Medium
- March
- Medium
- April
- Medium
- May
- Medium
- June
- Medium
- July
- Medium
- August
- Medium
- September
- Medium
- October
- Medium
- November
- Medium
- December
- Medium
Uses
Freekeh is a highly nutritious whole grain of the Mediterranean that has been a favorite in Arabian, Egyptian and North African cuisines for more than 2,000 years. The grain has a nutty, smoky flavor and crunchy texture due to its production process. Freekeh starts as green heads of wheat, picked when they were still very immature. The wheat is parched, roasted to extract the seeds, smoked and then dried again. Freekeh has four times the fiber as rice, more protein than most other grains and is low is carbohydrates. Use it in recipes calling for rice or barley. A very versatile ingredient, Freekeh can be served as a breakfast cereal as well as in a main course pilaf.
Selection, Storage & Handling
Store Freekeh in sealed plastic or glass containers in a cool, dark, dry pantry. The grain will stay fresh for about one year.
