Kamut is the oldest type of durum wheat known to mankind. In ancient times, it was cultivated in Egypt and Mesopotamia. This grain, also called "Pharaoh's seed", is an ancient type of durum wheat. Kamut is a rich source of nutrients valuable for health. In this text, we will present the most important information about this particular variety of wheat and suggest why it is worth replacing the younger varieties with kamut.
Nearly two thousand years ago, kamut wheat (Triticum turanicum) was almost completely replaced by other varieties of this plant. Humanity has almost forgotten it, although farmers in the region of Egypt cultivated it almost until the middle of the twentieth century, appreciating its unique taste. The story of its "rediscovery" after the Second World War in the new world is associated with an American aviator. The rumor is that he brought kamut seeds to his homeland as a souvenir from a trip to Egypt, where he bought them as allegedly found in the tomb of one of the pharaohs. This aviator's father sowed the seeds and in a few years he managed to get enough seeds to plant a small field. Apparently, this is how the cultivation of this variety of wheat began on the North American continent. Currently, khorasan wheat is grown in forty countries around the world .
Kamut - what does it look like and how does it taste?
Kamut wheat has grains twice as large as the modern varieties of this grain . It resembles basmati rice, due to the fact that it has a golden-brown casing. This cereal has a pleasant sweet, slightly nutty flavor that is softer than regular wheat. The seeds of this plant take longer to cook than the commonly used seeds and is a great alternative to it. Kamut is especially recommended for baking bread and cakes, making homemade pasta and as an addition to soups, groats and salads.
Why is it worth eating kamut?
This cereal has practically the same properties as the known wheat varieties, but contains less allergenic substances. For this reason, it is recommended and appreciated by people suffering from allergies. Studies have shown that in as many as two-thirds of people allergic to common wheat, after eating kamut, allergic reactions are much weaker, and in many cases they do not appear at all. The grains of this ancient variety are a rich source of unsaturated fats, fiber, selenium, zinc, fatty acids, magnesium, folic acid, sodium, calcium, potassium, sulfur, iron, niacin, B vitamins and vitamins D, E, K, PP, thiamine, riboflavin, phosphorus, copper, hydrocarbons. What is very important, the kamut contains about thirty percent more protein than the varieties of wheat used today . In addition, the grain is easy to digest and easier to grow, and more resistant to pests.
How to cook kamut grains?
Due to the high hardness of these beans, they must be soaked before cooking. To do this, the kamut should be poured with water above the level of the seeds. After soaking overnight, you can cook over low heat, covered for about forty-five minutes, until the desired softness is achieved according to your preferences.
Recipe for a salad with kamut grains, vegetables and lentils
Preparation time: 45 minutes
Portion for 4 people
- 810 ml of vegetable stock
- 150 grams of green lentils
- 150 grams of Kamut beans
- 2 red peppers
- 180 grams of cherry tomatoes (halved)
- 2 tablespoons of olive oil
- 1 broccoli
- 2 tablespoons of roasted pumpkin seeds
- 2 tablespoons of almonds
- Grated lemon juice and zest
- A handful of parsley
- A handful of green onions
- A few leaves of fresh basil
- Himalayan salt
- 1 Feta cheese
- Peppers should be cut into strips and mixed with one and a half tablespoons of olive oil. Put on a baking sheet covered with baking paper and put for twenty minutes in an oven preheated to a temperature of 200 degrees Celsius.
- After this time, add the tomatoes, mix and bake for another five minutes. After this time, remove and cool down. Put kamut and lentils into the boiling broth.
- Cook over medium heat for about half an hour until tender. Then strain and let it cool down.
- Broccoli should be divided into three parts and boiled for three to five minutes in lightly salted water. It should be slightly crispy. Drain and cool.
- Then combine all ingredients in a large bowl and pour over the lemon juice.
- Add the grated skin, the rest of the oil and spices to taste. Garnish with pieces of feta cheese. Serve at room temperature.