Farik
By: Sarah Melamed

About

Farik is made by collecting immature wheat kernels (a subspecies called spelt) and drying them in the sun for a day before setting the pile on fire. The high moisture content keeps the core of the kernel from burning. It is a staple in Egyptian and Palestinian cuisine and is often cooked together with lamb.

Information
Other names: Freeky, Freekeh, Fireek, Freek, Frika, Farik, Smoky Green Wheat
Translations: 파릭은, Фарик, Фарік, Фарик


Tasting Notes
Substitutes: Farik has a smoky flavor which is difficult to substitute, Bulgur can be used but it lacks the smoky flavor