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My Arab-American officemate says it is pronounced like freak, as in "what a freak".

I believe the wheat is also roasted, not just cracked. It has an unmistakable smoky flavor. I always buy it dry and cook it with water, vegetable stock and a dash of olive oil. The consistency is up to the cook; my version is porridge-like, with tender grains that almost melt in your mouth. It's delectable.

I dare someone to start a blog post recipe series called Freekeh Fridays. Come on, I know you want to!

me and my two-year-old love freekeh! in fact, i blogged about it a while back when i first discovered it at my local trader joes. i though it was a particularly useful find for moms on the lookout for easy, nutritious options:

http://chowbaby.posterous.com/freekeh-freak-ay

like faith suggests, we mostly use it as a short cut for adding grains to soups and stews. but i recently simmered some in a little bit of cider along with cut up dried fruit. i mixed in some cinnamon, a tiny bit of agave syrup and, when it was done, topped the whole thing with a bit of whole milk yogurt. a delicious winter breakfast.

My Syrian-born father pronounces it "free-kay."