Freekeh

Description

Freekeh (also spelled farik or frikeh) is a highly nutritious ancient grain made from green durum wheat that is harvested while still young, then roasted and threshed to remove the husk. This traditional Middle Eastern process gives freekeh its distinct smoky, earthy flavor, chewy texture, and deep nutty aroma. Though ancient in origin—tracing back to the Levant region over 2,000 years ago—freekeh has emerged in modern health-conscious diets as a wholesome, high-fiber grain with exceptional versatility.

The word “freekeh” is derived from the Arabic word “farik,” meaning “rubbed,” which refers to the post-harvest process where the roasted wheat is rubbed to remove the chaff. This labor-intensive method creates a nutrient-rich product that retains many of the whole grain’s benefits due to its early harvest and minimal processing.

Freekeh is available in two forms: whole freekeh, which contains more fiber and takes longer to cook, and cracked freekeh, which is broken into smaller pieces for quicker preparation—typically 15–20 minutes of simmering. Both forms maintain a tender yet pleasantly chewy texture, ideal for a variety of dishes.

Nutritionally, freekeh is a powerhouse. It contains more fiber than brown rice or quinoa, with up to four times the fiber of regular grains, making it particularly beneficial for digestion and blood sugar regulation. It’s high in protein, low in fat, and rich in iron, zinc, calcium, magnesium, and B vitamins. Freekeh also contains resistant starch, a type of carbohydrate that acts like fiber in the digestive system, supporting gut health and promoting a feeling of fullness.

Freekeh has a low glycemic index (GI), which makes it a smart choice for people managing diabetes or looking to maintain steady energy levels throughout the day. Because it’s made from wheat, freekeh does contain gluten, so it’s not suitable for people with celiac disease, but many with mild gluten sensitivities tolerate it well due to its early-harvest profile.

Culinarily, freekeh is incredibly versatile. It can be used in grain bowls, pilafs, soups, stews, salads, or stuffed vegetables. In the Middle East, it’s a traditional ingredient in savory dishes like Freekeh with lamb or chicken, often cooked in broth with onions, spices, and nuts. It pairs wonderfully with roasted vegetables, grilled meats, legumes, herbs like parsley and mint, and citrus-based dressings.

Freekeh’s chewy texture holds up beautifully in hearty preparations and doesn’t become mushy, making it an excellent choice for meal prepping. You can even use it as a base for risotto-style dishes (freekehotto), grain-based patties, or even breakfast porridge with dates, nuts, and honey.

Freekeh is commonly found in health food stores, Mediterranean and Middle Eastern groceries, and increasingly in mainstream supermarkets. It’s usually sold in resealable pouches or paper cartons, often labeled as “cracked” or “whole” freekeh. Store it in a cool, dry place in an airtight container to preserve freshness. Once cooked, it keeps well in the refrigerator for up to 5 days and can be frozen for later use.

From an agricultural perspective, freekeh is sustainable and resilient. Since it’s harvested early, it requires less water and is less prone to damage from drought or pests. Its early harvest stage also preserves many of the grain’s natural nutrients before they are diminished by full maturity or processing.

Freekeh aligns with the growing demand for functional whole grains—those that do more than just fill your plate. Its anti-inflammatory benefits, digestive support, and long shelf life make it a valuable grocery staple for modern kitchens rooted in ancient wisdom.

In conclusion, freekeh is a smoky, chewy, and deeply nourishing grain that connects culinary tradition with modern health. Whether you’re crafting hearty soups, refreshing salads, or grain-based entrées, freekeh is a flavorful, nutrient-rich option that deserves a permanent place in the pantry.

Quantity is 500 grams