Available on ckbk now
Freekeh, Wild Wheat & Ancient Grains

Freekeh, Wild Wheat & Ancient Grains

by Ruth Nieman


In this detailed work Ruth Nieman investigates ancient and heirloom grains and cereals – einkorn, emmer, freekeh, spelt, khorasan and more. Much of the research was carried out in northern Israel, where these crops are still grown. It’s a practical book too, with 68 recipes for health-enhancing breads, salads, savoury mains and sweets.

from the publisher

The inquisitive cook will find a cornucopia of original recipes, based on those used in Galilee. Ancient supergrains, now modern staples, are growing in popularity in our health conscious age. Ruth Nieman has been cooking with these grains for many years, and she is an expert on the cultural, historical and biblical background to their use in the culinary arts. The book features Freekeh, (from the Arabic to rub ), a grain sold in many health food and grocery shops; the staple famed in the Old Testament as the grain offered up to the Temple in Jerusalem. The harvesting of Freekeh, Barley, Emmer, Sorghum wheat, Spelt, and many more, govern the landscape of Israel's Judean hills and the lush northern region, known as Galilee. Ruth Nieman gives us a book using the most healthy grains we have. She combines the ancient history of the Israelites with new ways to cook and enjoy grains that our modern way of life has distanced us from. The book focuses on the stories of those who grow and harvest the grains, who smoke the fields and hull the husks, and then mill the grains, and contains many recipes and excellent photography of both the dishes and the landscape where the grains are grown.

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Original Publisher
Prospect Books
Date of publication

Features & Stories

Q&A with Ruth Nieman, author of Freekeh, Wild Wheat & Ancient Grains

Q&A with Ruth Nieman, author of Freekeh, Wild Wheat & Ancient Grains

Ruth Nieman’s new book, Freekeh, Wild Wheat & Ancient Grains, now on ckbk, has won critical acclaim, as did her previous book, The Galilean Cookbook. We asked Ruth about her culinary inspiration, her circuitous route to food writing, and her on-the-ground research into ancient grains.