Different and Unique Grains of the Arab Culinary World

posted on: Jul 21, 2020

By: Joyce Behrens/Arab America Contributing Writer

Grains are one of the earliest sources of carbohydrates. Despite they are not a source of protein, they offer other nutrients. When cooked, it has a good amount of vitamins.  An interesting fact about grain, in terms with the Arab world, is they are apart of their foundation for cooking. In most Arab cuisine, grains are mostly incorporated into the main dishes. We already know about how important rice is to the Arab world. How about the grains that are not stereotypes of Arab cooking. Whether they hide in the dish, the main feature, or the use of more than one type or grain. They are just as part of the cuisine as any other type of food. In this article, we’ll take a look at the details of the most popular grains from the Arab world.

Freekeh

Freekeh dates back to 2300 B.C. The name, freekeh, is actually is referred to as the process of harvesting this grain. Its title translates “to rub” in Arabic. In the harvesting process, it starts off as the green, headed part of wheat. The head is then roasted and rubbed off, in order for the grain to obtain the kernel. It’s better to harvest freekeh when it’s at an early, green stage. That’s when the nutrients and flavors are still prevalent when cooking it. In terms of flavor, when cooked, it has a smoked, earthiness to it. Almost borderlines to a nutty taste palette.

In context to the type of freekeh dishes, there are several recipes and ways to go about it. The best way to serve freekeh is to treat it like rice. Almost as if you would serve a pilaf dish. You can have freekeh and chicken meals the same way you would have Roz a djej. Chicken is marinated with cinnamon and other spices. Along with some toasted pine nuts for additional crunch. A classic pairing with freekeh is with cauliflower and tahini. Since the freekeh is natural nutty on its own, tahini accompanies well by adding more depth in flavor. Cauliflower, when roasted, adds a nice flavor to it as well.

Couscous

Now, this grain is a staple in the Maghrib region of the Arab world. A semolina grain found in Morocco, Algeria, and Tunisia. It remains a mystery to how couscous was discovered as food, but records show that it was the Berbers who first came into contact with couscous. What’s unique about couscous is it doesn’t take too long to cook by itself. Unlike rice, which takes about 25 minutes to cook, couscous only needs about 10 minutes on the stove. Out of the three countries of the Maghrib region, Moroccan recipes are the best way to showcase the grain.

Normally, you serve couscous with thin stews that pack a lot of flavors. It’s great for broth-based dishes as a way to soak up the juices. The majority of stews in the North African region are packed with a punch of spices. Most commonly, the signature spice is harissa. Stews with couscous can be vegetarian or they can include meat as well. Some common meats are lamb and chicken. Another way to have couscous is in the form of a salad. The method compares to the use of quinoa. Chickpeas, fresh herbs, and some chopped vegetables are great complements for a healthy, light side dish.

Bulgur

This is a grain that has a long history in Arab cuisine. Its discovery was around the time of the Fertile Crescent. During those times, Arabs ate bulgur in its raw form. When compared to other types of grains, it has more nutrients, such as fiber and antioxidants. In today’s society, it is the foundation for many dishes and small creations. Bulgur is a versatile grain when it’s cooked. Several ways and recipes that explore the properties of bulgur.

How bulgur is featured in Arab cuisine is remarkable. One is as a binding tool. A way to hold mixtures in place to shape into fritters or croquettes. Kibbeh is a good example of this method. These fritters are filled with bulgur, pine nuts, and minced beef on the inside. The outer layer is coated with bulgur and minced beef to hold it in place. Another method of bulgur is in salads. Tabbouleh is a parsley and mint based salad. A traditional Arab salad that includes bulgur, diced tomatoes, lemon juice, and olive oil. Some cultures in the Arab world add chopped cucumbers to it. However, they are not the main component of traditional tabbouleh. It compares to the use of quinoa for salads.

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