Posted 08 October 2003 - 09:55 AM
Posted 08 October 2003 - 12:53 PM
You need to sniff the grain; it should smell smoky and wild. Call aziz at kalustyan and ask him for a pound. Be sure to mention my name and I told you how good is frik is. That should get things going.
Posted 08 October 2003 - 02:31 PM
In the early spring in these countries, when the stores of winter wheat have been used up and the new wheat is not yet ready for harvest, farmers will gather piles of immature wheat from the fields, carefully set them afire, then thresh the charred sheaves. The idea is to let the chaff and straw burn, but to presreve the moist kernels of immature wheat. Asa result of this burning, the kernels become imbued with a wood-smoke flaor that is delicious, earthy, and unique. It takes time to clean green wheat, but it is well worth the effort. It turns rancid very fast. I keep it in the freezer.
Posted 08 October 2003 - 03:16 PM
Posted 09 October 2003 - 08:45 AM
Green wheat (frik in north africa, freekeh in Syria, fireek in egypt and firik in Turkey).
When I lived in Turkey, green wheat was carefully and slowly cleaned to remove every bit of debris. THe Australians are merchandising green wheat using some very modern technolocgy for cleaning.
One of these days, I expect to see it in our supermarkets. It might already be at Kalustyan's. Check with Aziz. He always likes to be first in selling new products from the middle east.