Tag Archives: ancient grain

Going With the Grain Part I: Fig, Walnut & Freekeh Salad

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The two F's: figs and freekeh.

The two F’s: figs and freekeh.

 

WTF.

As in what the freekeh?

If you don’t know this ancient grain, summer is the perfect time to give it a try.

It’s a lot like bulgur, except that freekeh is roasted young green whole wheat kernels, while the former is cracked, hulled parboiled whole wheat kernels. As such, bulgur cooks in a flash, while freekeh takes about 20 minutes or so. The tiny grains of both are packed with fiber and protein, and cook up with with a slight chewy texture. I think freekeh tastes just a little toastier.

Grains like these, which are staples of Middle Eastern cuisines, make incredible summer salads or side dishes. You’re probably already familiar with bulgar in tabbouleh salads. Freekeh can be used in the same way.

Enjoy it in this tasty, texture-tantalizing “Fig, Walnut & Freekeh Salad.”

SaffronintheSouks

The recipe is from the new cookbook, “Saffron in the Souks: Vibrant recipes from the heart of Lebanon” (Kyle), of which I received a review copy. It’s by John Gregory-Smith, a food and travel writer who specializes in Middle Eastern and North African cuisine.

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Ancient Wheat For Those Who Are Gluten-Sensitive — And A Food Gal Giveaway

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Italian cookies made with specialty einkorn flour.

Italian cookies made with specialty einkorn flour.

 

It’s a flour that has 30 percent more protein than modern wheat, along with ample amounts of B vitamins and iron.

But that’s not the only reason you should get to know einkorn. It’s also reportedly the world’s most ancient wheat and the only type to never have been hybridized.

What’s more, the gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative.

Carla Bartolucci and her husband started growing it in northern Italy seven years ago, after discovering that their daughter, who has gluten sensitivity, was able to eat pasta, bread, and other baked goods made with einkorn with no adverse effect. Today, the family is the largest grower of einkorn in the world.

They sell the flour, as well as products made from it under the Jovial brand. I had a chance to try samples recently, all of which are made in Italy.

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