I consider myself a culinary sleuth, always on the hunt for interesting ingredients and dishes. When I came upon freekeh recently (also known as frikeh, freeka and farik), I could hardly contain ...

Like quinoa, freekeh is chock-full of protein, slightly nutty, and dead easy to cook. It also has a magical smokiness that's sending chefs into culinary raptures Braised artichokes with freekeh grains ...

Have you ever eaten seaweed snacks? What about freekeh? If you haven't, maybe you should. These under-the-radar eats actually contain loads of health benefits, and are pretty tasty, too--just keep an ...

This article may contain affiliate links that Microsoft and/or the publisher may receive a commission from if you buy a product or service through those links. Freekeh is a fragrant Middle Eastern ...

Out among the waving fields of barley destined for breweries around the nation, South Australian grain farmer Elden Oster is growing a crop that is being hailed as a Middle Eastern superfood. With the ...

Mistakes should always turn out so well. On a rushed trip to the Oriental Pastry & Grocery on Atlantic Ave in Brooklyn this past spring, I scooped up what I thought was rice for a stir fry that I'd ...

Who can resist picking up a box that announces it’s “freekeh?” The last time many of us got to get freaky was 2010, so the thought of eating some magic aphrodisiac to get our mojo rising was just too ...

Created by accident in Syria in 2300BCE, freekeh (or farik, Arabic for rubbed) is immature wheat that is roasted and then threshed to separate the grain from the charred straw and chaff. According to ...

Freekeh-- it’s the grain pronounced free-ka and in Aramaic means “the rubbed one,” a reference to rubbing off the roasted husk to reveal the grain, still green because it has to be harvested when ...