Right now, farmers across Palestine are harvesting long sheaves of spring wheat before flame-roasting them in the fields to produce delicious freekeh.
With a subtle yet moreish smoky flavour, this nutritious grain holds a firm texture and is delicious in soups, salads, risottos and pilafs. No wonder the Great Taste judges were bowled over by it and awarded it a star! We’ll be posting up some freeken’ good creations on our social media channels and we’d love you to #GetFreekehWithUs!
DID YOU KNOW?
Legend has it that green wheat freekeh was discovered by accident. One spring, millennia ago, a Mediterranean village was attacked by invading armies causing the villagers to flee. When they returned later that spring, they found their wheat crop, their source of livelihood, had been set on fire. Faced with the prospect of starvation, they rubbed off (fareek) the husk, to see what could be salvaged. Thanks to the high moisture level in the milky, green kernels, it was not burnt but much to their surprise, it was perfectly roasted and imbued with a wonderfully smoky aroma.
Today, farmers in Palestine replicate this ancient process by harvesting wheat in the spring, while it’s still green, before flame-roasting it and finally rubbing off the husks.
SO MANY WAYS TO GET FREEKEH!
We love the unique flavour and texture that freekeh brings to salads, risottos and pilafs, and it’s also delicious as an accompaniment to roasted vegetables and meats. Traditionally it is slowly simmered in stock for a nourishing soup, a Palestinian staple for centuries. Use it to make a stuffing for your Sunday roast and thank us later!
WHAT THE GREAT TASTE JUDGES SAID
“Excellent nutty flavour with mild smoky notes and an appealing bite.”