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July 2013 Issue

Discover Freekeh; Focus on Nutrients in Food First

Freekeh is quickly becoming one of the hottest food products to hit the health food market. This ancient grain has been cultivated for centuries in Middle Eastern countries, such as Syria, Egypt, Jordan, and Lebanon, and is quickly gaining in popularity in the U.S. due to its powerhouse nutritional profile and versatility in the kitchen. In Arabic, freekeh means “to rub,” which is fitting, as freekeh results when young wheat is subjected to a roasting and rubbing process. Typically, durum, a specific variety of wheat that is high in protein and is often used in breads and pasta, is used. While the wheat kernels develop a smoky flavor, they do not burn during roasting because of the immature seeds’ high moisture content.

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