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What the Freekah?

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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.

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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.”


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.

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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!