Product Description

Freekeh is mentioned in an early *3th century Baghdad cookery book as farīkiyya. In that recipe, meat is fried in oil and braised with water, salt, and cinnamon bark. Then dried coriander is stirred in with young wheat ("freekeh") and is cooked. Finally, the meal is served with cumin, cinnamon, and fresh lamb tail fat.



In Egypt, freekeh is served as ḥamām bil-farīk (pigeon stuffed with green wheat). Freekeh is also prepared in Egypt with onion and tomato, and sometimes with chicken. Shūrbat farīk bil-mukh is a freekeh and bone marrow soup from Tunisia. Freeket lahma, a green wheat pilaf dish with roasted lamb, spring peas, and pine nuts comes from Jordan and shūrba al-farīk is a Jordanian cuisine soup with green wheat and chicken.



In Syria the freekeh is usually prepared with lamb, onion, butter, almonds, black pepper, cinnamon, cumin and salt.