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Cracked Freekeh Roasted Wheat Grain 500g
Description
Freekeh is a nutritious wholegrain wheat which has been roasted when still green and young, giving it smoky notes. The ‘superfood’ also has a distinctive nuttiness, making it both delicious and healthy. Freekeh translates as ‘the rubbed one’ in Ancient Aramaic. The story goes that freekeh was first discovered thousands of years ago, when a wheat store was set alight, and the charred heads of wheat were rubbed to reveal green grains.
There are two types of freekeh, cracked and whole freekeh. This cracked freekeh is broken down into smaller pieces, which means it cooks more quickly and has a slightly softer texture than whole freekeh. Traditionally, cooked freekeh is used to stuff quail, partridge, pigeon or peppers. It also makes a great side dish – and if you cook too much freekeh, then it can also be used in a cold salad, mixed with fresh herbs like a tabbouleh.
Cooking instructions
In a saucepan, stir together 100g of cracked freekeh, 500ml water, and 1 tsp salt (or a stock cube). Bring to the boil. Reduce heat and simmer for 15 mins. Drain and stir a little butter or olive oil through the cooked freekeh. Serve hot, or allow to cool for cold dishes.
Freekeh is a good complement to the Cookbook Set: Jerusalem, which includes Ottolenghi’s Jerusalem cookbook and some great recipes for freekeh.
Ingredients: Roasted wheat. Contains gluten. May contain traces of peanuts, soy beans, nuts, sesame & sulphur dioxide.
Quick Comparison
| Settings | Cracked Freekeh Roasted Wheat Grain 500g remove | Mymoune Pure Pomegranate Molasses remove | Freeze-Dried Pomegranate Molasses Rocks remove | Falafel Spice Mix remove | Terra Rossa Spicy Dukka remove | Pomegranate Molasses remove |
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| Price | 5.32€ | 9.94€ | 15.63€ | 3.13€ | 4.94€ | 4.32€ |
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| Content | Freekeh is a nutritious wholegrain wheat which has been roasted when still green and young, giving it smoky notes. The ‘superfood’ also has a distinctive nuttiness, making it both delicious and healthy. Freekeh translates as ‘the rubbed one’ in Ancient Aramaic. The story goes that freekeh was first discovered thousands of years ago, when a wheat store was set alight, and the charred heads of wheat were rubbed to reveal green grains. There are two types of freekeh, cracked and whole freekeh. This cracked freekeh is broken down into smaller pieces, which means it cooks more quickly and has a slightly softer texture than whole freekeh. Traditionally, cooked freekeh is used to stuff quail, partridge, pigeon or peppers. It also makes a great side dish – and if you cook too much freekeh, then it can also be used in a cold salad, mixed with fresh herbs like a tabbouleh. Cooking instructions In a saucepan, stir together 100g of cracked freekeh, 500ml water, and 1 tsp salt (or a stock cube). Bring to the boil. Reduce heat and simmer for 15 mins. Drain and stir a little butter or olive oil through the cooked freekeh. Serve hot, or allow to cool for cold dishes. Freekeh is a good complement to the Cookbook Set: Jerusalem, which includes Ottolenghi's Jerusalem cookbook and some great recipes for freekeh. Ingredients: Roasted wheat. Contains gluten. May contain traces of peanuts, soy beans, nuts, sesame & sulphur dioxide. | Mymouné’s Pomegranate Molasses is made with 100% pure pomegranates – no extras, no additives. Thick, sweet and tangy, the pure pomegranate molasses makes a great alternative to balsamic vinegar when served in salad dressings with good quality olive oil. Try using the pomegranate molasses to marinate duck or chicken, for a sticky-sweet glaze you and your family will love. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: pomegranates | Sabrina Ghayour and Yotam Ottolenghi have introduced you to the flavour of pomegranate molasses, and now it’s time to try it in a whole new way – freeze-dried rocks! The caramel-coloured shards are light and airy, and dissolve on the tongue with an intense hit of sweet-sour pomegranate flavour. Use the freeze-dried pomegranate molasses rocks to add an exciting new dimension to salads and starters. To balance the intensely sweet-sour flavour, use to top rich and oily dishes, or ones full of roasted, nutty flavours. You could even use the rocks on sweet dishes – surprise dinner guests by using them instead of honeycomb to top ice cream! Ingredients: pomegranate molasses, maltodextrin. Once opened, keep tightly sealed in a dry place. | Falafel spice mix is a beautiful and complex spice blend of ten spices to season homemade falafels. Also blend the falafel spice with oil and garlic as a meat rub or marinade, or sprinkle over popcorn just before serving. The Arabic word for spices is baharat, so the falafel spice mix is also an example of baharat. Ingredients: coriander, cumin, cloves, caraway, fennel, turmeric, nutmeg, cardamom, chilli pepper, garlic | Terra Rossa’s Spicy Dukka is the classic North African blend of roasted sesame and aromatic spices. The dukka – or dukkah – is perfect for sprinkling over hummus, salads, yoghurt and vegetables. Mixed with olive oil it makes a tasty dip for pitta bread. Try using the dukka to season chicken, lamb, potatoes, curries and even stir-fries. Or be adventurous and make your own flatbread – finish with a generous scatter of spicy dukka for an authentic Middle Eastern starter or snack. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. The spice blends and sauces win Great Taste Awards year after year. Ingredients: roasted sesame, wheat, coriander, soya oil, dill, sumac, caraway, red chilli, salt, citric acid. Contains allergens: sesame, wheat (gluten), soya. | Pomegranate molasses – or pomegranate syrup – has a fruity sweetness that's countered by a lovely, sharp tart flavour. Most often found in Middle Eastern recipes, and often referred to as dibs rumman, pomegranate molasses is a favourite ingredient in Ottolenghi’s cookbooks – and is included in our Cookbook Set: Jerusalem.
What is pomegranate molasses?
Pomegranate molasses is a treacly-rich fruit syrup made from boiled, reduced pomegranate juice. It is used in savoury and sweet dishes alike. It has the sweet-sourness of tamarind, rather than the pure fruit-richness of sultanas and prunes. Pomegranate molasses is called dibs rumman in Arabic.
How do I cook with pomegranate molasses?
Pomegranate molasses is delicious in everything from salad dressings and the roasted aubergine dip baba ganoush, to fesenjan stew, a braised Iranian chicken and walnut dish. The sharpness beautifully complements the oil in salad dressings, and is a good substitute for vinegar or lemon juice - try using alongside hazelnut oil for a rich and rounded dressing. Even try drizzling a little on top of hummus, or - in sweet dishes - over ice cream and meringues. Read more about pomegranate molasses with cooking ideas here.
How do I choose which pomegranate molasses to buy?
This pomegranate molasses is the Lebanese Cortas brand, which is a great value all-rounder, and perhaps the most commonly seen in the Middle Eastern pantry or supermarket. Two other brands are also available:
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