Freekeh is durum wheat that is harvested while still green and roasted on an open fire. It’s then rubbed (fareek) to remove the husk and reveal an aromatic grain packed with protein and fibre. Rich in flavour and texture, it’s easy to use in dishes such as pilaf, risotto and salad.
Traditionally freekeh is slowly simmered in stock for a nourishing soup. We love it cooked and make into a salad with chickpeas, pomegranate arils and lots of herbs.