What Is Freekeh? Palestine's Ancient Smoky Grain

Freekeh (or farik) is one of the oldest grains in the Palestinian kitchen — young green wheat, harvested early and roasted over open fire, which gives it its unmistakable smoky aroma.

Nutritionally, it’s a powerhouse: more protein and fibre than most grains, with a low glycaemic index that keeps you full for longer.

Simple freekeh pilaf

Rinse 1 cup of Zuwadati Freekeh, then simmer in 2½ cups of stock with a cinnamon stick for about 25 minutes. Stir through toasted almonds and a drizzle of olive oil. Serve alongside roast chicken or on its own as a smoky, satisfying main.