We are excited to introduce you to one of Palestine’s ancient culinary treasures: freekeh. This whole grain, harvested from young green wheat, is roasted to give it its signature smoky flavor. It's been a staple of Palestinian kitchens for generations, providing a hearty and nutritious base for many traditional dishes.
Why Freekeh? Freekeh isn’t just delicious; it’s packed with nutrients. Rich in fiber, protein, and essential minerals like iron and magnesium, freekeh is both filling and wholesome, making it an excellent choice for those looking for healthier grains. Compared to other grains like quinoa or rice, it contains more protein and fiber, making it ideal for those seeking plant-based, nutrient-dense options.
Cultural Significance Freekeh holds deep roots in Palestinian agriculture and cuisine. Traditionally grown in the Palestinian countryside, it's harvested while the wheat is still young, then roasted over an open fire. This method, passed down through generations, gives freekeh its distinct flavor and a strong connection to the land and history of Palestine. Farmers in Palestine have been cultivating freekeh for over 4,000 years, and today it continues to symbolize resilience and heritage.
How to Enjoy Freekeh Versatile in the kitchen, freekeh can be used in soups, salads, or served as a side dish. Popular Palestinian dishes like Freekeh with Chicken highlight its nutty, chewy texture. You can also swap it for rice or quinoa in your favorite recipes, adding an earthy richness that complements a wide range of flavors.
Here's a delicious recipe for Palestinian Freekeh with Chicken:
Ingredients:
- 2 cups of Palestinian freekeh
- 1 whole chicken (cut into pieces)
- 1 onion, finely chopped
- 4-5 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- A handful of toasted pine nuts or almonds (optional)
Instructions:
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Prepare the Chicken: In a large pot, bring water to a boil and cook the chicken with a pinch of salt, cinnamon, allspice, and turmeric until tender (about 30-40 minutes). Remove the chicken and save the broth.
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Prepare the Freekeh: While the chicken is cooking, rinse the freekeh under cold water. Drain well.
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Sauté the Freekeh: In a large pan, heat the olive oil and butter. Add the finely chopped onion and sauté until softened. Then add the freekeh and stir for 5 minutes to lightly toast the grains.
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Cook the Freekeh: Pour in 4 cups of chicken broth into the freekeh mixture. Season with cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until the freekeh is tender and has absorbed the liquid.
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Serve: Place the cooked freekeh on a serving dish, top with the chicken pieces, and garnish with toasted pine nuts or almonds. You can also sprinkle some fresh parsley for added color.