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Freeket lahma, a green wheat pilaf dish with roasted lamb, spring peas, and pine nuts, comes from Jordan, and shūrba al-farīk is a soup with green wheat and chicken. [1] In Syria, freekeh usually is prepared with lamb, onion, butter, almonds, black pepper, cinnamon, cumin, and salt. [9] [10]
Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]
Made from durum wheat, semolina flour has a high protein content (close to that of bread flour at 13 percent). The gluten helps dough get stretched thin without breaking or shrinking back—a ...
The actual average yield of Khorasan wheat is 1.1–1.3 tonnes per hectare (980–1,160 pounds per acre). [citation needed] In drier years, Khorasan wheat can sometimes yield even more than durum wheat. [citation needed] However, in normal or wet years, it yields approximately 1/3 less than the durum wheat.
Durum wheat, flour, alkali Alkaline noodles or alkali noodles are a variation of noodles with a much higher quantity of alkali than usual. The addition of alkali changes both the flavor and texture of the noodles, and makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary ...
Triticum turgidum subsp. durum (2n = 28, AABB) is the most commonly cultivated form of allotetraploid wheat and is grown on 8% of the world’s wheat area (FAOStat, [7]). It originated in the Mediterranean region and is used to make pasta and semolina products (Ren et al). [8]
Farro is made from any of three species of hulled wheat (those that retain their husks tightly and cannot be threshed): spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum). [3] In Italian cuisine, the three species are sometimes distinguished as farro grande, farro medio, and farro piccolo. [4]