Freekeh, roasted green wheat: the new trendy grain?

For lovers of plant-based cuisine, get ready to see this little grain making its way onto your plates. You’ll also need to learn how to pronounce its name correctly: freekeh, also known as frikeh, frik, or farik. This is an ancient grain that first appeared in the 12th century in the Fertile Crescent region and has since been part of Middle Eastern agricultural traditions. Its striking green color is no coincidence — this variety of green durum wheat is harvested before it reaches full maturity! After harvesting, the grain is flame-roasted to remove its husk, giving it an incomparable smoky flavor, and then sun-dried.
Freekeh also stands out for its nutty taste and crunchy texture, not to mention its impressive nutritional qualities. Rich in nutrients, protein, and fiber, it’s a perfect example of a true “superfood.” Thanks to all these virtues and its rising reputation, freekeh is shaking up the world of grains and seeds, aiming to overtake yesterday’s stars like bulgur, quinoa, kasha, or roasted buckwheat, which are on the verge of falling out of fashion.
At the same time, the growing enthusiasm for plant-based dining in restaurants is pushing chefs to innovate boldly. Freekeh arrives at just the right moment to help rethink recipes. Claire Vallée, the Michelin-starred chef of the restaurant “Ona” — short for Origine Non Animale — was one of the pioneers in incorporating freekeh into her plant-based world. Israeli chef Yotam Ottolenghi is also fond of this green wheat, which he cooks like a risotto.
If you’re looking to try cooking with freekeh, know that it’s sold whole or cracked, like bulgur, mainly in Middle Eastern grocery stores or organic shops, and it is primarily imported from Lebanon, Syria, or Algeria.