Freekeh

Freekeh is an ancient grain made from young green durum wheat that has been roasted and rubbed to remove the chaff. Originating in the Middle East, particularly in countries like Egypt, Syria, and Lebanon, it has been consumed for centuries. Freekeh has a distinctive smoky, nutty flavor with a slight tanginess and offers a firm, chewy texture that holds up well in dishes. In cooking, it behaves similarly to other whole grains, absorbing flavors from broths and spices while maintaining its integrity. Its high protein and fiber content make it a nutritious choice for a variety of dishes.

Notes

When selecting freekeh, opt for whole grain varieties for the most nutrients. Store it in an airtight container in a cool, dark place for up to a year. For cooked freekeh, refrigeration is best, where it can last up to a week. There are no common allergens associated with freekeh, but cross-contamination can occur if processed in facilities handling allergens. Toasting freekeh before cooking can enhance its nutty flavor.

Uses

Pilaf base
Salad addition
Soup ingredient
Stuffed vegetables
Breakfast porridge

Replacements

Split Peas

Split peas are the humble yet hearty backbone of countless comforting dishes. These small, lens-shaped legumes boast a mild, nutty flavor and a creamy texture when cooked, making them a pantry staple for soups and stews.

Whole Wheat Bread

A hearty loaf with a nutty aroma and a rich, golden crust, whole wheat bread offers a satisfying chew and a wholesome flavor.

Recipes to try

Pork Tenderloin with Garlic Honey Glaze

Succulent pork tenderloin kissed with a sweet, sticky glaze of garlic and honey for a flavor punch that'll have everyone coming back for seconds.

Spinach, Mushroom, and Feta Stuffed Crepes

Golden crepes envelop a savory blend of earthy mushrooms, tender spinach, and tangy feta for a satisfying vegetarian treat.