Freekeh describes the grain made by processing immature, green durum wheat in a particular manner. The soft grain is harvested, sun-dried, and set on fire. The seeds, the wheat, is collected and thrashed and rubbed and sun-dried again. The cracked seeds appear similar to bulgur wheat.

Health considerations

Freekeh is very high in fiber, particularly the insoluble type, and protein. It is a source of vitamins B1, B2, and E as well as potassium, calcium, magnesium, and iron. It has a low glycemic index. Freekeh, as it is produced from wheat harvested early, has a higher protein quality than wheat harvested at a later stage of maturity.

Keep in mind

Freekeh is wheat and therefore not a gluten-free alternative.


Journal of the Science of Food and Agriculture
GreenWheat Freekeh

Alternative Spellings and Names

Farik, green wheat, frikeh

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