Khorasan wheat is a wheat grain, cultivated as early as in ancient Egyptian times. Today it is gaining popularity once more because it does not contain gluten and has excellent nutritional properties. Khorasan wheat goes best with vegetables and legumes.
Khorasan wheat grains are 2 times larger than those of wheat. They can be found in products such as bread, cereals, macaroni, vermicelli, drinks with grain plant extract, biscuits, crackers and beer. When ground, they can be used in flour form.
This ancient wheat grain contains high levels of protein, selenium, zinc and magnesium. It provides the body with high doses of energy. If milled or processed however, Khorasan wheat loses part of its healthy properties.
Here are several healthy recipes with Khorasan wheat:
Crackers with Khorasan Wheat
Preparation: Leave the Khorasan wheat for several days to sprout. Soak the dried tomatoes and flax for several hours. Soak the sunflower seeds for several days.
Beat the Khorasan wheat with a little salt in a blender. Add the soaked, dried tomatoes and then the sunflower seeds (well washed and drained), the garlic and basil. Blend them on a medium power setting. If needed, add a little olive oil.
To the result, add the sesame, flax and hemp seeds. Stir with a fork. Spread out the mixture on baking paper, about 1/2″ (1 cm) thick. The crackers are ready once fully dried.
Ashure with Khorasan Wheat
Ingredients: 1 cup Khorasan wheat, 1 cup einkorn, 1/2 cup quinoa, 1/2 cup amaranth, 1/2 cup boiled chickpeas, 2/5 cup raisins, 4/5 cup dried figs, 4/5 cup dried apricots, 1 tablespoon orange zest, 1 1/2 cup brown sugar, 1 2/3 cups coconut milk or milk, 3 tablespoons rose water.
Preparation: Pour 5 cups of water over the einkorn and Khorasan wheat. Put them on the stove and once they come to a boil, remove and leave them overnight in the water.
The next day, add the amaranth and quinoa. Put them to boil on low heat about 20 min. If necessary, add more water.
In the meantime, cut the dried fruits finely. To the ready, cooked grains, add the chickpeas, orange zest, milk and sugar. Leave them for 15 min. on low heat until you get a runny cream. Finally, add the dried fruits.
Take away from the heat and add the rose water. Distribute this ashure into bowls. Leave for 5 to 6 hours to solidify, then serve.
Spinach with Khorasan Wheat and Vegetables
Preparation: Soak the Khorasan wheat in cool water overnight. The next day, pour in water in a 1:5 ratio and boil about 45 min.
Tear the spinach with your hands. Saute it in the heated grapeseed oil. Add the finely chopped carrot and pepper, along with the garlic. Season with salt and black pepper to taste.
To the boiled vegetables, add the boiled Khorasan wheat and broth that's been dissolved in 1 cup. Let it boil on the stove until the broth is reduced.