I find it a strange coincidence how once a new word or term is explained you start hearing more of it. Like a person who just happens to be getting into the car right next to you in the parking lot, it never fails. That's the story right now with me and freekeh. One day someone asked if I've ever had freekeh and now suddenly it's like a Bubba Gump is lurking everywhere I go — you can make freekeh meatballs, freekeh salad, freekeh soup, freekeh stuffing...and on and on. I can't share in this fun alone so let me jinx you by telling you more about this friggin' ingredient.
The reason you can do so much with freekeh is because you use it just like you would a hearty grain such as wheat. This is because freekeh isn't a type of grain, but rather the process by which the grain is produced. The grains are harvested while still green, then sundried and roasted— yielding a unique vibrant nuttier flavor.
This process apparently preserves more of the natural proteins and nutrients of the wheat as well — so your freekeh adventures will be more than just a journey in new flavors. Here are a few tasty recipes you can try your hand at that specifically call for freekeh...
- Pomegranate-glazed Freekeh Kofte
- Freekeh Salad with Blackberry Vinaigrette
- Beef & Freekeh Soup
- Freekeh with Roasted Butternut Squash, Seared Kale, and Caramelized Onion Jam
The more adventurous freekeh seeker can also try subbing it in place of wheat in these recipes below...
- Warm Wheat Salad (or, Reverse Tabbouleh)
- Lentils with Bulgar Wheat and Caramelized Onions
- Whole Wheat Couscous with Cherries & Arugula
Oh, and feel free to come back and leave a comment on how much you start hearing about freekeh after reading this.