Kamut

732
10
Joined Dec 12, 2000
Okay, tell me about it !!. Does anyone here use it ??, This lady at my church has been raving about kamut for awhile now, so I went out and bought some bulk flakes and flour, I pretty much figured out that the flakes get cooked for cereal, but was just curious about the flour, can it be substituted right across the board or is it better to mix it with some all-purpose ??, also do you have any recipes using kamut ??.
Thanx,
Jeff
 

isa

3,236
11
Joined Apr 4, 2000
here's what I found in the Dean & Deluca Cookbook:

Kamut (pronounced kah-MOOT) is a type of wheat that's been around since ancient Egyptian times; the word kamut, infact, comes from the ancients Egyptian word for wheat. Its kernel are two to three times the size of ordinary wheat kernels. Available in health-food stores - and now in fancy grouceries- kamut has a higher protein value that other variety of wheat. As with spelt (another type of wheat), people who are allergic to wheat may find that they don't have the same allergic reactions to kamut. Gastronomically, it's a real winner: it combines a nutty taste with a chewy, dense texture that's extremely satisfying to the tooth.

Kamut & Feta Salad



Kamut is lovely as a warm side dish - but it's especially good in this room temperature salad, which can be served alone as a first course. It combines the great tastes and textures of kamut with a series of Greek and Middle Eastern flavour explosions that, if you're tasting with imagination, seem to empohasize the ancient nature of this grain. If you wish to serve it at room temperature side dish, you might want to pair it with grilled meat or fish that has Greek or Middle Eastern flavours.


1 cup kamut berries
2 ounces diced imported feta cheese
1/2 cup thinly silced red onion
1/2 cup julienne strips of seedless English cucumber
1/4 cup extra-virgin olive oil
1/4 cup julienne strips or roasted red bell pepper
3 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh mint leaves plus mint sprigs for garnish
3 tablespoons freesh lemon juice, or more to taste
1 tablespoon chopped pitted brine-cured black olives
1 teaspoon ground cumin seed
1 garlic clove, minced, or more to taste
crushed hot red pepper flakes to taste
salt to taste

Cook the kamut berries in a large kettle of boiling salted water for one hour, or until they are tender, and drain completely.

Stir together the warm kamut berries, the feta, onion, cucumber, olive oil, roasted pepper, minced herbs, lemon juice, olives, cumin , garlic and red pepper flakes in a alrge bowl. Season to taste with salt. Serve salad qaty room temperature, garnished with mint sprigs.
 
24
10
Joined Jan 24, 2003
the place I'm at, uses kamut as grain salad. it is boiled away, mixed with bulgur and sweated brunois mirepoix. I was told that it's pretty hard to overcook kamut. I usually start it about the same time I do the bulgur, but time it by doing some red or wild rice as well.
as for what its used with, a beurre blanc, the kamut-grain salad, quinois crusted skatewing, sauteed watercress and some (serrano) julienned ham
 

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