Kamut (which is trademarked) is fairly new to the United States, even though it is possibly one of the oldest grains grown in Egypt. Kamut is closely related to duram wheat. Kamut is often noted as having a slightly sweeter and buttery taste than that of the wheat berry which makes it a good fit for salads. Kamut can also be milled down in to flour. Kamut is also larger in size than wheat and contains more protein (which is why some people prefer it to traditional wheat.) You can also find Kamut couscous and bulgur in some areas.
It is recommended to soak Kamut over night which will drastically decrease cooking time (which instructions can be found here.) Like many other grains, Kamut can be cooked up and then stored in the freezer in a safe container. Occasionally I will use Kamut in place of wheat berries in salads and stews.
Recipes for Kamut:
- Golden Kamut Shortbread from Sea Salt with Food (Flour)
- Kamut Cookies from Deliciously Organic
- Kamut, Kale, and Cabbage Soup from Luna Cafe
- Kamut Salad from Food O’ Del Mundo
- Oven Baked Zucchini filled with Kamut, Olives, and Herbs from Lucullian Delights