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, while the grains are still tender and green.
In Turkey, freekeh is known as firik, and a pilaf dish based on freekeh, called firik pilavı, is found in traditional Southern Anatolian cuisine. It may be combined with bulgur; legumes such as chickpeas and various herbs and spices, and sometimes meat, may be added.
One source proposed cover whole freekeh generously with water or broth and bring it to a boil, then reduce the heat and let it simmer for 45 minutes or so until the grains reach your desired consistency. After, you can simply drain any excess water.
What is freekeh wheat?
The Arabic-derived word “freekeh,” from farak, which means “to rub, ” refers to the production process, not the name of a plant. Growers harvest durum wheat before it fully ripens, then burn the stalks to remove the chaff.
While we were researching we ran into the query “Where does whole grain freekeh come from?”.
Some authors claimed Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Whole grain freekeh hails from the Middle East and North Africa, where it has been consumed for centuries, especially in southern Lebanon and Egypt.
This begs the query “How many calories are in freekeh grains?”
Similar to power-packed sprouts, young freekeh grains retain more nutrition than grains harvested after they fully ripen. A 3/4-cup serving of cooked freekeh (about 1/4 cup of uncooked grains) contains about 130 calories and less than 1 gram of fat.
Is freekeh the next supergrain?
In terms of grains, everything old is new again, and this grain is positively ancient. With a ton of nutritional benefits, freekeh is poised to become the next supergrain, knocking quinoa out of the rice cooker. What is freekeh? First things first, it’s pronounced free-kah.