All posts tagged: #freekeh

Longlisted for the André Simon Awards 2021

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, Wild Wheats & Ancient Grains

Freekeh, Wild Wheats & Ancient Grains are re-emerging from our historical, biblical and cultural past as the modern staples, in our quest for healthy eating. The lost crops have vanished from the ancient civilisations of forgotten eras, reappearing on the global culinary agenda as the nutritious grains that are to reenergise our palates, body and mind. From a breadth of research in the fields of Northern Israel and years of cooking the green, unripe seeds of wheat, Ruth Nieman explores the traditional agricultural process of gleaning the wheat, roasting the husks on open fires and rubbing the skins to expose the nutty kernels, with the distinctive smokey flavour and delights the reader with innovative, contemporary recipes for the cracked wheat. Freekeh, Wild Wheat & Ancient Grains takes the reader to the foothills of Mount Hermon, where the wild wheat of Emmer was discovered in 1906, and into the biblical Judean hills where the domestication of einkorn, khorasan, spelt and other cereal grains was said to have taken place. With reference to the Old Testament, historical …

Freekeh, the smokey, immature grain

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 …