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Freekeh

A lesser-known ancient grain, Freekeh (also spelled “Freekah” or “Farik”) has a distinctive smoky flavor and offers a treasure trove of nutrients. Its chewy texture and adaptability in various dishes make it a favorite in Middle Eastern and North African cuisines.

Freekeh is made from green Durum Wheat that is harvested while still young and then roasted or smoked to preserve its natural goodness.

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Freekeh 101

(triticum durum, sometimes triticum turgidum)
  • Color: Harvested when they are still green and then roasted, giving them a distinct smoky flavor and a beautiful light brown to dark green color
  • Nutritional benefits: Good source of protein, dietary fiber, and minerals such as manganese, magnesium, and iron. Freekah is also a source of B vitamins, including thiamine (vitamin B1) and niacin (vitamin B3)
  • Taste: Its most distinguishing feature is its smoky flavor, which comes from the roasting process. It has a hearty and slightly chewy texture
  • Ideal for: Commonly cooked like rice or other grains, and its smoky flavor adds a unique twist to dishes. Freekeh works well in pilafs, salads, soups, and stews, and it can also be incorporated into baked goods for a distinctive taste
  • Origin: Freekeh has a long history, believed to have originated in the Levantine region of the Middle East. It has been cultivated and consumed in this area for thousands of years, being an essential part of the culinary traditions of countries like Lebanon, Syria, and Palestine