Freekeh (also called farik or frik) is the green-brown grain of durum wheat. It has a tender, toothsome texture and a nutty, smoky flavour, which comes from the unique methods used to harvest it. The discovery of freekeh is said to have been an accident: in an attempt to sabotage a Mediterranean crop by burning, soldiers actually gifted this grain to locals who, when attempting to salvage the wheat, found that the slightly smoky, young grains were delicious. A new way of eating wheat grain was born.  

The production of freekeh is unique. When the grains are young and soft, the wheat is piled and allowed to dry out in the sun. Once dry, the piles are strategically lit in order to burn the straw and chaff, while the seeds survive, protected by their high moisture content. What also remains, however, is a smoky flavour from the fire. The now-roasted wheat is then threshed (rubbed) and sun dried once more. Finally, the grains are cracked into the smaller green grains we most commonly buy in the shops, although wholegrain freekeh is also available.

No, freekeh is not the same as bulgur. Although they both come from the same plant, freekeh is the immature green kernels of wheat, while bulgur is fully matured.

Prepare freekeh by giving it a good rinse in cold water before boiling, to remove any pieces of dirt and other debris that may be left behind from the production process.

Freekeh is simply boiled in water or stock. As a general rule, use a ratio of 1 part freekeh to 2.5 parts water or stock.

Store uncooked freekeh in a tightly sealed container in a cool, dry place. It will last up to two years when stored correctly. 

Cooked freekeh should be stored in a sealed container and refrigerated for 3 days, or frozen for up to 6 months.