Freekeh
Freekeh has been part of Middle Eastern cuisine since at least the 1200s. It is an Arabic word that translates as ‘to rub’ or ‘the one that is rubbed'. Great to use as a rice substitute or to add flavour to soups and salads.
£6.95
In stock
To make freekeh, wheat has been harvested young and green. It is then roasted over an open fire to burn off straw and chaff, then thrashed and sundried.
Legend has it that freekeh originated when a village came under attack from marauding invaders, who reckoned it tactically prudent to set the locals' wheat crops on fire. But still, the home team won, and their first job after the battle was to salvage their food source. Upon rubbing the charred outer chaff away, they found delicious roasted kernels of young green wheat, and the rest is history.
Usages:
- Use it where you would use rice
- Add depth of flavour and texture to soups, salads and stuffings
| Energy | 1555kJ/368 kcal |
|---|---|
| Fat | 5.8 |
| of which Saturates | 0.6 |
| Carbohydrates | 63.0 |
| of which Sugars | 0.0 |
| Fibre | 5.9 |
| Protein | 13.1 |
| Salt | 0.1 |
Durum WHEAT Freekeh (100%).
ARRIVES DRY IN A BAG
STORE IN A COOL, DRY PLACE.
USE WITHIN BEST BEFORE DATE.
STORE IN A COOL, DRY PLACE.
USE WITHIN BEST BEFORE DATE.
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