What is Freekeh and How Do You Cook it?
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Freekeh, a traditional Middle Eastern grain popular in Mediterranean and North African cuisines, has recently started appearing on restaurant menus and grocery store shelves in the United States.
Freekeh is made from roasted durum wheat that’s been harvested while the grains are still young and green. The grains are polished (freekeh is a colloquialization of farik, which means “rubbed” in Arabic) and sold whole as well as cracked into smaller pieces. Simmered pasta-style in a large amount of water and then drained, whole freekeh took 45 minutes to cook, while cracked freekeh took about 20 minutes. Once cooked, both styles remained slightly firm and chewy and boasted smoky, nutty, earthy flavors. The freekeh also tasted surprisingly savory: Though it was cooked in only salted water, many tasters thought it had been simmered in chicken broth.
Freekeh can be substituted for other grains such as wheat berries or farro (try it in our recipes for Wheat Berry Salad with Orange and Scallions and Warm Farro with Cranberries, Pecans, and Herbs. It’s also great in soups or hearty stews.
WHOLE: Cooks in 45 minutes
CRACKED: Cooks in 20 minutes
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Check out our Kitchen Smarts series: https://www.youtube.com/playlist?list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXnd
Freekeh, a traditional Middle Eastern grain popular in Mediterranean and North African cuisines, has recently started appearing on restaurant menus and grocery store shelves in the United States.
Freekeh is made from roasted durum wheat that’s been harvested while the grains are still young and green. The grains are polished (freekeh is a colloquialization of farik, which means “rubbed” in Arabic) and sold whole as well as cracked into smaller pieces. Simmered pasta-style in a large amount of water and then drained, whole freekeh took 45 minutes to cook, while cracked freekeh took about 20 minutes. Once cooked, both styles remained slightly firm and chewy and boasted smoky, nutty, earthy flavors. The freekeh also tasted surprisingly savory: Though it was cooked in only salted water, many tasters thought it had been simmered in chicken broth.
Freekeh can be substituted for other grains such as wheat berries or farro (try it in our recipes for Wheat Berry Salad with Orange and Scallions and Warm Farro with Cranberries, Pecans, and Herbs. It’s also great in soups or hearty stews.
WHOLE: Cooks in 45 minutes
CRACKED: Cooks in 20 minutes
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
