Freekeh

Freekeh is a grain product made from young harvested wheat that is then roasted and coarsely cracked. The result is a firm, nutty ingredient with a lightly smoky aroma, which can be used in the kitchen much like rice, bulgur or other grains.

Latin name: Triticum aestivum (young wheat, roasted)
Origin: Levant and eastern Mediterranean region
Plant family: Grass family (Poaceae)
Life cycle: Annual

Description

Freekeh (also written frekeh or frikeh) is made when wheat is still green and tender: the ears are harvested early, briefly dried and then roasted. This roasting gives the grain its characteristic toasted, smoky flavour. It is then usually cracked into coarse pieces, although whole freekeh also exists. In Middle Eastern cooking, it has been used for generations as a staple grain in soups, stews and pilafs.

In the kitchen

The flavour is nutty and warm, with a subtle smokiness; the texture remains firm, especially with the cracked variety. Freekeh works well in savoury dishes with roasted vegetables, pulses and spiced broths. Think of combinations with onion, garlic, cumin, cinnamon, allspice, sumac and fresh herbs such as parsley, mint and coriander. It also forms a lovely contrast with nuts (almonds, pistachios), dried fruit (apricots, raisins) and yoghurt-based sauces.

Prepare freekeh as you would cook a grain: rinse briefly, bring to the boil in plenty of water or stock and simmer gently until just tender but still with bite. Cracked freekeh is usually ready more quickly than whole freekeh. After cooking, leave it to steam briefly and fluff it up for a lighter result, or cook it a little longer for a creamier texture in soups.

Storage & preparation

Store freekeh dry, airtight and away from light, as you would rice or other grains; this helps it retain its flavour and texture for a long time. Rinse the grain before use to remove dust and loose starch. For extra depth, you can toast it briefly in a dry pan before adding liquid, although freekeh already has a naturally roasted base. Cooked freekeh can be cooled and stored in an airtight container; use it afterwards in salads, as a filling for vegetables, or to quickly build a bowl with vegetables and a sauce.