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.
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.
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
You can buy a bag of 250g or so in health food shops such as Organico for €3.50.
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.
