Freekeh is a green grain made from young durum wheat which is roasted or smoked then polished to remove the shells. The grain is then cracked to varying degrees of coarseness. History traces freekeh back to ancient Egypt and in Lebanon, Jordan and Syria. The story goes that in 2300 B. C, a nation in …
Freekeh is a grain rooted in the Middle Eastern tradition of roasting young green wheat. The roasted grain has a nutty flavor and chewy texture that provide innovative meal options in demand. How to use this grain? Yet another inquiry we ran across in our research was “Where can I find freekeh in the grocery …
Freekeh is not gluten-free. Freekeh—which is found most often in Middle Eastern dishes—is actually another name for green wheat that has been roasted and then cracked. Healthy wheat options are notoriously difficult to find but if that wheat is of the right type, then it can provide you with a healthy source of nutrition. Unlike …
In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Instructions 1 Cook: Combine freekeh and water (or broth) in …
Occasionally called “farik” or “frik,” freekeh is a healthy whole grain, similar to bulgur wheat, farro, spelt, and wheat berries but with distinct characteristics. The Arabic-derived word “freekeh,” from farak, which means “to rub,” refers to the production process, not the name of a plant. Regardless, freekeh is essentially wheat that has been harvested early, …
