This article is about the Middle Eastern dish. For the village in northern Syria, see Farikah.
Freekah
Course
Main
Place of origin
Levant
Main ingredients
Green durum wheat
Media: Freekah
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,[1][2] remaining popular in many countries of the eastern Mediterranean Basin, where durum wheat originated.[3]
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.[1]
^ ab“Freekeh - Farik - Green Wheat”, Food History, Clifford A. Wright.
^Anissa Helou, "Freekeh", in Alan Davidson, ed., The Oxford Companion to Food
^Jenkins, J.A. (1966). "The origin of cultivated wheat". Can J Genet Cytol. 8 (2): 220–32. doi:10.1139/g66-028.
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