Wednesday, August 5, 2009

Le frik, c'est chik

"ROASTED green wheat has many aliases: frik, freek, frieka, freekeh and firik, among them. They are all variations of an Arabic word.
...Shanna Pacifico learned about frik two years ago when she was a sous chef at Savoy. Mr. Hoffman had used the grain on his menus and told her about it. She found a package of frik at Kalustyan’s, an Indian food store on lower Lexington Avenue, and started experimenting."

The best freekeh is of course made in Jabal `Amel, in Lebanon, from the local (!) Tuliani wheat variety. It is now a Slow Food Presidium product: "Freekeh of Jabal `Amel".

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