How to Cook Freekeh

Learn how to cook freekeh on the stovetop until tender and pleasantly chewy, whether you have whole or cracked grains.

What Is Freekeh? A Grain I Grew Up With 

Freekeh (pronounced “free-kah”) is young green wheat that is harvested while still tender, then dried, fire-roasted, and rubbed to remove its outer skin. This process gives the whole grain its characteristic nutty, smoky flavor and satisfyingly chewy texture.

Freekeh is a staple grain from my childhood in Egypt, and it is also popular throughout the Levant. I love its bold flavor, but I also appreciate how easily it fits into everyday meals.

Cooking freekeh is a no-fuss process much like cooking lentils or other whole grains. Cracked freekeh takes about 20 minutes, while wholegrain freekeh generally needs 35 to 40 minutes. Once cooked, it makes a hearty base for salads, soups, grain bowls, and saucy meat or seafood dishes.

What You Need to Cook Freekeh 

This simple method requires only a handful of ingredients:

• Freekeh: You will need 1 cup of whole or cracked freekeh. Look through the grains for any debris or small stones, then rinse them well before cooking. You can find my favorite wholegrain freekeh in our shop.
• Water or broth: Use 2 1/2 cups. Broth will give the finished grain additional savory flavor.
• Kosher salt: Season the cooking liquid lightly, then adjust to taste after the freekeh is cooked.
• Parsley: An optional fresh garnish for serving.

One cup of dry freekeh yields approximately 3 cups cooked, or about 6 side-dish servings.

How to Cook Freekeh on the Stovetop 

Cooking freekeh is straightforward, but the timing depends on whether you have whole or cracked grains. Here is how to cook 1 cup of freekeh:

1. Pick over and rinse the freekeh. Add 1 cup freekeh to a medium saucepan. Look through the grains and remove any debris or small stones, then rinse well a few times.
2. Add the liquid. Pour in 2 1/2 cups water or broth. Bring to a boil over medium-high heat and season lightly with kosher salt.
3. Cover and simmer. Reduce the heat to low, cover the pan, and simmer until the grains are tender but still slightly chewy. Cracked freekeh takes about 20 minutes, while wholegrain freekeh generally takes 35 to 40 minutes.
4. Drain and fluff. Once the freekeh is tender, drain any liquid remaining in the pan. Fluff the grains with a fork, taste, and add more salt if necessary.
5. Garnish and serve. Transfer the cooked freekeh to a serving bowl. If you like, finish it with chopped parsley, mint, or cilantro, or add toasted pine nuts for extra richness and crunch.

How Freekeh Gets Its Name

Freekeh is also called “farik” or “frik.” Its name comes from the Arabic word faraka, meaning “to rub,” which refers to the traditional process of rubbing the roasted wheat to remove its husks.

That early harvesting and fire-roasting set freekeh apart from other wheat grains. Like barley or bulgur, it is pleasantly chewy and nutty, but it also has a subtle smokiness all its own.

Whole vs. Cracked Freekeh

You can cook either wholegrain or cracked freekeh using this method, but the texture and cooking time will be slightly different:

• Wholegrain freekeh contains the intact bran, germ, and endosperm. It has a firm, chewy texture and typically takes 35 to 40 minutes to become tender.
• Cracked freekeh is the same whole grain broken into smaller pieces. Its texture is somewhat similar to bulgur, and it generally cooks in about 20 minutes.

Packages and brands can vary, so begin checking the grain at the earlier end of the cooking range. It is ready when tender but still slightly chewy.

Is Freekeh Gluten-Free?

No, freekeh is not gluten-free. Because it is made from wheat, it should be avoided by anyone who needs to follow a gluten-free diet.

Rice and quinoa are gluten-free alternatives, but they do not have freekeh’s smoky flavor or characteristically chewy texture.

Tips for Cooking Freekeh

• Check whether your freekeh is whole or cracked. Cracked freekeh cooks considerably faster, so check the package and begin testing it after about 20 minutes.
• Look for a tender, chewy texture. Freekeh should not be hard in the center, but it will retain more bite than white rice.
• Drain it when it is ready. Some liquid may remain once the grain becomes tender. Drain it rather than continuing to cook the freekeh until the pan is dry.
• Keep the heat low. Once the liquid boils, reduce the heat and maintain a gentle simmer so the grain cooks evenly.
• Use broth for more flavor. Water works perfectly well, but chicken or vegetable broth will make the freekeh more savory.
• Soaking is optional. You can soak freekeh before cooking, but I do not find it necessary for this stovetop method.

How to Serve Freekeh

Freekeh can go just about anywhere you would use rice, barley, bulgur, or quinoa. Its smoky flavor and chewy texture make even a simple meal a little more interesting.

Here are some of my favorite ways to use it:

• Cook it as part of the main dish. Freekeh’s sturdy texture works beautifully in red chermoula chicken breasts with freekeh and grilled stuffed peppers with chicken and freekeh.
• Make it the star of a salad. Toss it with crunchy vegetables, fresh herbs, and a bold dressing, as in my herby freekeh salad with pomegranate dressing.
• Add it to soup. Freekeh makes soups and stews more filling. Try my comforting chicken freekeh soup with fire-roasted tomatoes.
• Turn it into a festive side. My cranberry apple freekeh combines the smoky grain with fruit, warm spices, and fresh herbs.
• Serve it with a saucy main. Use freekeh as a bed for shrimp fra diavolo, wine-braised chicken thighs, or Lebanese-style meatballs.

How to Store Cooked Freekeh

Store cooked freekeh in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, so making a larger batch can be useful for future salads, soups, and grain bowls.

Store uncooked wholegrain freekeh in an airtight container away from light, moisture, and heat. Cracked freekeh has a shorter pantry life and can be kept in the refrigerator or freezer if you need to store it for longer.

Master More Mediterranean Grains 

How To

How to Cook Bulgur Wheat Perfectly

Moroccan and Tunisian

How to Cook Couscous Perfectly Every Time!

Pantry

How to Cook Barley (Recipe & Tips)

Sides and Small Plates

No-Fail Basmati Rice (Stovetop & Rice Cooker)