Comments on: super freekeh

By: Lisa Woodward

Lisa Woodward — Mon, 20 Sep 2010 12:00:48 +0000

I just read about Freekeh and fell on your site. I live in Switzerland. Where are you located? Can I buy some from you? Is it cracked or whole? What is the price per kg? Can u send it to me either France or Switzerland? Thanks,Lisa Woodward

By: Nutrition Unplugged | It’s a Freekeh Friday

Nutrition Unplugged | It’s a Freekeh Friday — Fri, 12 Feb 2010 16:29:28 +0000

[...] Squash, Feta and Parsley – Not Eating Out in New York Freekeh Salad – Taste Book Freekeh, Almond and Baby Spinach Salad – Stone Soup Freekeh With Chickpeas and Mushrooms – Wild Thyme Kitchen Freekeh With Chicken and Pine Nuts [...]

By: Angela

Angela — Wed, 26 Nov 2008 17:50:40 +0000

Freekah sounds sort of similar to wheatberries–wonder if it’s the same thing?

The salad looks fabulous—I love bahrat, and it does go really well with crunchy-sweet almonds.

By: Hande

Hande — Tue, 25 Nov 2008 12:20:42 +0000

Oh, in my father’s hometown in Turkey, Antep, they use “firik” (as we call it) a lot. Either you make a rich pilav with onions and meat or use it to stuff a certain type of zuccini-cucumber type vegetable (acur). How interesting to see it marketed as the next big thing on the other side of the world!

By: Zoe

Zoe — Tue, 25 Nov 2008 10:00:53 +0000

There’s a couple of great recipes in Maggie Beer’s “Maggie’s Table” too, including a stuffing for baked squid with preserved lemon and olives. mmm

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 25 Nov 2008 06:54:54 +0000

Thank you for writing about freekah. Never seen it before so it’s definitely good to know.

By: em

em — Tue, 25 Nov 2008 06:13:10 +0000

Sounds nice Clance, will definitely give it a go…now if I just lived in Sydney….

By: jules

jules — Tue, 25 Nov 2008 01:45:01 +0000

glad you asked em.

really loved it. so much so that I made it twice in the one week, something that doesn’t happen very often in my kitchen.

flavour was grainy and nutty and toasty and went well with the spices. my irishman thought it had a ‘healthy’ flavour which may have been more to do with the wilted spinach. cooked this way the texture was slightly chewy and had a reassuring substantial feel to it. a little bit like pearl barley, somthing I really love.

can’t remember the price but I’d guess it was $3-4 for a 400g pack.

I’ll definitely be using it again. Let me know if you (or anyone else!) tries it.

By: kathryn

kathryn — Tue, 25 Nov 2008 01:43:48 +0000

I’ve looked at freekah a couple of times, but it’s always been when I’ve had a full trolley / been running late / or just knew I wasn’t in the mood to try out something new. So how lovely to hear how you’ve used in Jules. Certainly sounds like a lovely dish.

By: em

em — Mon, 24 Nov 2008 23:49:49 +0000

What was the verdict Clance? It looks nice, but what in the heck did it taste nice, and will you eat it again? Just out of interest, how much did the box of freaky stuff cost?