Kamut is an ancient grain, how cool is that? It is a relative of wheat, and only just gaining popularity in the United States. It’s origins are middle eastern but the specifics are unclear.
Kamut, the name, has actually been trademarked, it is a type of Khorasan wheat. You can read more about that here.
I bought some Bob’s Red Mill brand a couple of month ago. Actually, I bought it specifically because I was have trouble finding Kamut flour last Christmas. I really wanted to use it for these thumbprint cookies from Oh She Glows. I remember calling Whole Foods and the Food Coop around here, but being disappointed. I think I ended up making them with a common whole wheat flour and they still tasted great.
Months later I saw the full grain version somewhere and picked it up. I only have used it a couple of times. The first time we ate it plain with dinner (I think fish) as a side, like rice.
The second time I made Tabbouleh with it and it came out great!
I usually make Tabbouleh with Quinoa, although it is traditionally made with Bulgur wheat. I like Bulgur, however I like eating Tabbouleh as a meal. So making it with a higher protein grain serves my purposes better.
I plan on grinding the rest of it into flour so I can revisit the cookies and maybe make them for thanksgiving.
Tabbouleh is so delicious, and the grain used in it extremely important-but really-its all about the parsley! We love parsley around here, and we grow it in our little urban garden. Even so, I always need more. So I am constantly purchasing it, two bunches at a time.
Sometimes I leave the grain out and then you have a delicious fresh tasting salad, I made it when my brother visited and he loved it. Like I said, I usually like it to be substantial so adding a high protein grain transforms it into a main dish, as a pose to just a side or salad.
1/4 cup chopped scallions
1 clove minced garlic (or more if you like)
1/4 cup lemon juice (no seeds!)
1/4 or less good quality olive oil (i try to use as little as possible, and add more as needed)
1 cucumber peeled and chopped (you can remove the seeds too, I rarely do though)
1 cup tomatoes chopped (you can also remove the seeds if you prefer)
2 cups chopped parsley
2 cups cooked Kamut (cooking instructions linked, remember to soak overnight, I do not consider this optional)
sprinkle of za’atar
salt and pepper to taste
- add the scallions and garlic to a large container or bowl
- pour the lemon juice and a small amount of oil over them
- mix and let marinate for a few minutes
- add the cucumber, tomatoes, parsley and Kamut and mix well
- add more oil as needed
- sprinkle za’atar and salt and pepper, mix well
- taste and adjust seasoning
- you can now enjoy!
- however, Tabbouleh tastes even better when left to marinate for a couple of hours or a day
I LOVE making a big batch of this at the beginning of the week and taking it with me to work for lunches!