Freekeh is a green grain made from young durum wheat which is roasted or smoked then polished to remove the shells. The grain is then cracked to varying degrees of coarseness. Freekeh is mentioned in the Bible, and was reportedly discovered by accident when soldiers in the eastern Mediterranean tried to ruin the crop by setting fire to wheat fields. In trying to salvage what they could, the locals discovered that if the burnt shells were removed, delicious green grains were revealed.
The grains are pale green/brown in colour and similar in texture to bulgur wheat. They have a rich, nutty, smoky flavour. An excellent addition to soups, stews, salads and pilafs, freekeh can be cooked like rice or barley and works well as a stuffing. Wholegrain freekeh is good for those following a low-GI diet. It contains higher levels of dietary fibre and protein than standard wheat and is a source of calcium, potassium, iron and zinc.