ancient grains & pseudo cereals aficionado
Freekeh, Wild Wheat & Ancient Grains, recipes for healthy eating, published by Prospect Books in October, has been longlisted for the prestigious André Simon Food & Drink Book Awards for 2021. I am hugely honoured to have received this accolade from the many submissions this year and the huge talent of culinary writers. Congratulations to all my fellow authors on the long list. For a copy of the book, go to:
Freekeh is the ancient supergrain that is re-emerging onto our plate as the modern staple. Freekeh, Wild Wheat & Ancient Grains; recipes for healthy eating, the soon to be published cookbook from author Ruth Nieman, links their historical, biblical and cultural past to modern culinary uses, in our quest for healthy living. Freekeh takes its name from the Arabic verb ‘farik’, meaning to rub, the archaic process of gleaning this ancient, biblical grain, which remains an annual agricultural tradition across the Middle East. Freekeh is harvested before the wheat is fully matured, and left to dry out in the sun, before the farmers roast the wheatsheaves on open fires of dry thorns in the fields. The blackened husks are then beaten and rubbed to remove the chaff from the fire, leaving seeds of green, with a distinctive smoky aroma. The wheat is coarsely cracked before use. Freekeh is a nutrient rich, sustainable grain from our historical and biblical roots, which is re-emerging into our diets as a nourishing carbohydrate, connecting our ancient past to the …