The Art of Making Freekeh: A Traditional Green Wheat Delicacy

The video tutorial discusses the traditional method of harvesting and preparing Fricke, a type of wheat, in the Middle East. It covers the ideal stage for harvesting, the burning process that adds smokiness, and the initial experimentation with preparation methods. The tutorial also explains the threshing and drying process, and emphasizes the importance of seasonal consumption, drawing parallels with natural dietary habits.

What is the traditional method of preparing wheat in the Middle East called?

• Fricke

• Bulgur

• Tabbouleh

• Couscous

Why is burning the wheat heads an essential step in Fricke preparation?

• To increase the size of the grains

• To make the grains softer

• To stop the enzymatic process and add smokiness

• To enhance the color

What is a unique characteristic of Fricke that appeals to vegetarians?

• Its inherent smokiness

• Its sweet taste

• Its high protein content

• Its bright color

What was used in the initial experimentation of Fricke preparation?

• A traditional stove

• A microwave

• A plumber's torch

• A large oven

What is the purpose of threshing in the Fricke preparation process?

• To remove moisture

• To separate the grain from the head

• To add flavor

• To clean the grains

Why is Fricke considered a seasonal grain?

• It is only available in winter

• It aligns with the dietary habits of local wildlife

• It is harvested in spring

• It is best consumed in summer

What dietary habit of coyotes is mentioned in relation to Fricke?

• Consuming fruits and vegetables in summer

• Hibernating during winter

• Storing food for winter

• Eating more meat in summer