Freekeh is a nutritious Middle Eastern grain, that is available both cracked and whole. Unlike most grains it sometimes has a distinctive green colour, since it is harvested when the wheat is young and tender.

After freekeh is harvested, but before it is threshed, the wheat stalks are set on fire, giving freekeh a distinctive savoury, smoky flavour. Freekeh’s distinctive flavour makes it popular addition to soups, both as a main ingredient and also to thicken them. It is often used as a stuffing for roast chicken or as the base for pilafs, and also makes a great substitute for bulgur wheat in tabbouleh.

Cracked freekeh cooks more quickly than whole freekeh, so make sure you know which one the recipe calls for before setting out. Check out our guide to cooking freekeh for more information about this delicious grain, or some of our freekeh recipes below.