Freekeh? Do not worry if you have never heard about it, it is new for us, too.
The last trend in the field of ancient grains, freekeh is a grain that grows in middle eastern countries cut green, sun dried and roasted. its grains with their characteristic flavour are used in soups or as an alternative to bulgur, cous cous or rice. Compared to the normal kind of grains freekeh is more rich in proteins, vitamins and minerals. Furthermore it contains 4 times more fiber than rice. It’s also rich in calcium, potassium, zinc and iron.
The history of freekeh’s origins is fascinating: it seems that it was born casually in the XIII century. The inhabitants of a city harvested the grain in advance, because they expected a long siege by their enemies, but the barn where it was stored caught fire. When the fire was out they realized that only the outer skin had burned leaving the grain undamaged and with a particular taste. So the roasting has been transformed into a process with precise rules and Freekeh entered the cuisine of many countries including Syria, Jordan and Tunisia.
We developed it in two versions: with courgette sautéed in olive oil and garlic, ginger and seaweed or with diced beetroot, courgette, ginger and pomegranate juice.
Two fresh and tasty salads that do not need to be cooked: you can just defrost them and taste them as they stand or adding – if you want- a little bit of extra virgin olive oil.
Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department.
PreparationYou can thaw the salad putting it in the fridge or in the microwave, in both cases transfer the freekeh in a suitable container, then leave it there for about 8-10 hours or pass it in the microwave at 180w for about 24 minutes. Stirring occasionally just to thaw it evenly.
18 months in a freezer
Energy: 125kcal; 524kJ
of which satured 0,9g
of which sugar 1,6g
Dietary fiber 3,2g