What is it?
Freekeh (sometimes called farik) is the new supergrain on the block. It’s made by roasting young green wheat, burning off the straw and chaff, making a fantastic smoky flavour.
Why haven’t I heard of it until now?
Like quinoa, freekeh is another ancient grain produced mostly in cuisines such as Jordanian, Turkish or Egyptian. The rise in interest in high quality Middle-Eastern cooking has brought this unknown food into the restaurants, and it’s now gradually migrating into our health food stores too.
Is it good for me?
Freekeh might well be the king of the grains: it’s low in fat, and packs a serious protein and fibre punch – indeed even four times as much as others, and twice as much as quinoa. It has a low GI, as well as zinc, iron, calcium and iron
How much will it cost?
You can buy a bag of 250g or so in health food shops such as Organico for €3.50.
What does it taste like?
Freekeh is firm and slightly chewy, and the roasting process gives it a totally unique smoky overtone. It also gives it an amazing aroma, and makes great soups.