Freekeh is durum wheat that is harvested whilst still green and roasted on an open fire. It is rubbed (fareek) to remove the husk and reveal the aromatic grain packed with protein and fibre.
Traditionally freekeh is slowly simmered in stock for a nourishing soup - a Palestinian staple for centuries. However, today it is often used in pilaf, risottos and salads.
There are two types of freekeh, cracked and whole freekeh. This cracked freekeh is broken down into smaller pieces, which means it cooks more quickly and has a slightly softer texture than whole freekeh.
To cook, wash thoroughly and simmer for 30 minutes.