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Green wheat and grit are very popular in the Middle East. They are used in many recipes; green wheat is used a lot in stuffing, baking, and in soups. It is sometimes known to be a substitute for rice. Grit is also essential in the famous Shamy tabboula. Some people soak green wheat and grit in water for 10 minutes before using, but most chefs think it is not necessary unless it is specified in the recipe.
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Washing green wheat and grit
The same procedures are carried out for both ingredients, so what is mentioned here regarding green wheat, applies on grit as well. |
| Wash green wheat in a bowl under running water several times. |
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| Squeeze the particles in your hand to get rid of excess water and put in a sieve.
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| Run cold water through the green wheat in the sieve. Leave to drain well. |
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Storing green wheat and grit
Read the storing instructions and the expiry date on the package. Generally, you can store in a closed plastic or glass container in a cold, dry place. But it is preferred to store in the fridge or freezer; it stays longer and reduces the possibility of appearance of worms. Remove excess air and don’t let water reach it at all. You can store up to a year.
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