Freekeh/Freekah is a highly nutritious healthy whole grain. It is made from green wheat where the fresh grains are parched, roasted, dried, and finally cracked.
When the wheat grains are still yellow and moist, the straws are harvested and prepared for sun drying. After the piles of wheat are dried, the grains are roasted by setting the straws on fire in a way that allows the straw and husk to burn and the grain to fall. The grains are then gathered and strained of any impurities that may be stuck to the grains. The roasting process is followed by rubbing the grains to detach any stuck husks and render beautiful green, lightly burnt, grains with delicious smell of roasted wheat. Then the grains should be slightly cracked to be ready for use, which used to be done by crushing the grains in millstones. Nowadays, the whole process is done by machines that facilitate and shorten the time of processing Freekeh. Nevertheless, manually processed Freekeh is tastier and has a very distinctive flavor.
There are so many ways for cooking Freekeh. It can be used as stuffing, boiled as soup, mixed in pilaf, tossed in salad, eaten as cereal, plainly cooked like white rice and so many other ways. Whatever way you choose, it is very flavorful, holds great nutritional value, cooks quickly, and tastes delicious.
When cooking Freekeh this way (plain, similar to the way white rice is cooked usually), It can be served with any meal as a side dish. It may also be served as a main dish with roasted chicken/meat and nuts.
In general, Freekeh needs 1½-2 cups of broth for every cup of Freekeh, depending on the type and quality of the grain.
- 2 cups Freekeh
- 1 medium size onion, chopped finely
- 3 cups chicken/meat broth
- 2 tablespoons ghee/vegetable or olive oil
- 2 teaspoons black pepper
- Salt to taste
- In a strainer, wash the Freekeh and leave it aside.
- In a pot, heat the ghee/oil, add the onion and sauté until translucent.
- Stir in the washed Freekeh, add salt and pepper, and keep stirring for about five minutes.
- Add the broth, cover with a tight fitting lid, and allow to boil. Lower heat when broth is mostly evaporated. Leave the Freekeh on low heat to simmer until it is fluffy and well done.
- Serve it as a side dish or as a main dish with roasted chicken/lamb and nuts.