Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

Food

What the Freekah?

Today on Giving Tuesday, LAist needs your support.
Today, your donation to LAist will be matched dollar for dollar. Your tax-deductible gift that powers our reporters and keeps us independent will be felt twice as strong today, so don't delay!
5b2c5f014488b300092823d5-original.jpg

A few weeks ago, while perusing the offerings behind the glass at the Surfas café, I noticed a bowl of green grains labeled “Freekah salad”.

“What’s that taste like?” I asked.

“It’s easier if you just try it,” said the friendly lad behind the counter, handing me a spoonful.

Support for LAist comes from

I ate it. I frowned. Then I smiled.

“Did you add that smoke in a bottle stuff to it? It’s so smoky!”

“Nope,” he said. “It tastes like that naturally.”

Huh?

Freekah is quite a puzzle. It’s hard to find a comprehensive description of it on the Internet. First of all, everyone seems to spell it differently: freekah, freekeh, frik, frekeh… All I know is it’s as fun to say as it is to eat.

Support for LAist comes from

Freekah is said to hail from Syria, where it is a traditional way to eat wheat. This site has great photos of the process by which these beautiful green grains make it to our table. I’ve also seen a few places link it to North Africa. And apparently they talk about it in the bible.

More on how freekah is made and a recipe after the jump!