Freekeh is one of Zaytoun’s best-selling products. It’s a traditional alternative to rice and has been grown in Palestine for over 4,000 years. We hand over to our friends at Zaytoun, to tell you all about this versatile store cupboard essential…
GET FREEKEH WITH US! We love how you’ve all embraced our freekeh from Palestine! It’s delicious, packed full of goodness and versatile - we love it in everything from soups and stuffed peppers to veggie burgers and nut-roasts. It also makes the most flavoursome standalone pilaf or base for a risotto. To celebrate the freekeh harvest, we’re sharing our favourite freekeh dishes using the hashtag #GetFreekehWithUs and we’d love you to join in! At this time of year in Palestine, farmers harvest the long sheaves of spring wheat before flame-roasting them in the fields to produce delicious freekeh. With a subtle yet moreish smoky flavour, this nutritious grain holds a firm texture making it ideal for so many dishes. No wonder the Great Taste judges were bowled over by it and awarded it a star in 2017!
SO MANY WAYS TO GET FREEKEH! We love the unique flavour and texture that freekeh brings to salads, risottos and pilafs, as well as veggie favourites like burgers and nut roasts. It’s also delicious as an accompaniment to roasted vegetables and meats. Traditionally it is slowly simmered in stock for a nourishing soup, a Palestinian staple for centuries. Use it to make a stuffing for your Sunday roast and thank us later!
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DID YOU KNOW? Legend has it that green wheat freekeh was discovered by accident. One spring, millennia ago, a Mediterranean village was attacked by invading armies causing the villagers to flee. When they returned later that spring, they found their wheat crop, their source of livelihood, had been set on fire. Faced with the prospect of starvation, they rubbed off (fareek) the husk, to see what could be salvaged. Thanks to the high moisture level in the milky, green kernels, it was not burnt but much to
their surprise, it was perfectly roasted and imbued with a wonderfully smoky aroma. Today, farmers in Palestine replicate this ancient process by harvesting wheat in the spring, while it’s still green, before flameroasting it and finally rubbing off the husks.
