What is freekeh, and how do you cook it with chicken?

Freekeh (فريكة) is wheat that is harvested while still young and green, then roasted over fire. The fire burns off the straw and chaff but leaves the moist green grain inside lightly toasted. The result tastes smoky, nutty and slightly sweet, and it cooks like rice or bulgur.

Across Lebanon, Syria, Palestine and Jordan, freekeh with chicken is a dish for family lunches and guests.

How freekeh is made

1. Durum wheat is cut in early summer while the grains are still green and soft.
2. The stalks are piled up and set alight. Because the grains are moist, only the outside burns.
3. The roasted heads are rubbed (“farak”, فرك, which gives freekeh its name) to free the grains.
4. The grains are dried in the sun, then left whole or cracked.

Whole or cracked freekeh?

• Whole freekeh: chewier, takes longer to cook, holds its shape. Best for stuffing and pilafs.
• Cracked freekeh: cooks faster and turns softer. Best for soups and everyday pilaf.

Lebanese freekeh with chicken (serves 4 to 6)

General home recipe; test once in your kitchen before publishing.

Ingredients

• 1 whole chicken, cut into pieces (or 4 chicken legs)
• 2 cups freekeh
• 1 onion, finely chopped, plus 1 onion halved for the broth
• 2 tablespoons butter or ghee, or olive oil
• 1 cinnamon stick, 2 bay leaves, 3 cardamom pods for the broth
• 1 to 1½ teaspoons seven spices, salt to taste
• To finish: pine nuts and split almonds fried in butter

Method

1. Make the broth: cover the chicken with water, add the halved onion, cinnamon stick, bay leaves, cardamom and salt. Simmer about 45 minutes, skimming the foam. Keep the broth.
2. Clean the freekeh: pick out any small stones or husks, then rinse until the water runs fairly clear.
3. Cook the freekeh: fry the chopped onion in butter until golden. Add the freekeh and seven spices and stir for 2 minutes.
4. Add about 4 cups of hot broth, bring to a boil, then cover and cook on low until tender: about 25–30 minutes for cracked or 40–45 for whole. Add more broth if it dries out.
5. Brown the chicken: pat the boiled chicken dry and brown it in a pan or under the grill.
6. Serve: spoon the freekeh onto a large plate, place the chicken on top and scatter the fried nuts over everything. Yogurt or a simple salad goes well on the side.

Other ways to use freekeh

• Freekeh soup: cracked freekeh simmered in chicken or meat broth with onion and seven spices.
• Stuffed chicken or vegetables: use cooked whole freekeh instead of rice in the filling.
• Salad: cooled freekeh with herbs, tomatoes, olive oil and lemon.

Storing freekeh

Keep freekeh in a sealed container in a cool, dry cupboard, the same way you store rice.

To order Daaboul Sons Freekeh in Lebanon, message us on WhatsApp at +961 78 827 365.