mezzomediFreekeh
Smoked grilled green wheat, typically Levantine toasted hazelnut flavor.
Freekeh is young, green wheat harvested and roasted, offering a slightly crunchy texture and a subtle nutty taste. Its smoky and slightly herbaceous flavor makes it a choice ingredient for pilafs and Mediterranean grain blends. It absorbs broths and spices well, enriching traditional Levantine dishes.
Best pairings
Tomato Classic88%An essential base in Mediterranean cuisines, fresh tomato highlights the herbaceous bitterness of freekeh.
Cumin Classic83%The warming spice of the Levant enhances the earthy and toasted notes of freekeh.
Chicken Classic82%Freekeh and chicken, a comforting Levantine dish.
Onion Classic82%A universal Mediterranean ally, caramelized onion mellows the grain's astringency.
Garlic Classic81%Roasted or raw garlic adds a pungent depth that balances the bitterness of grilled freekeh.
Lamb Classic80%Freekeh and lamb, the smoky dish of the Levant.
Green lentil Classic80%Green lentils share freekeh's earthy umami, a protein-rich Mediterranean duo.
Mint Classic79%Fresh mint contrasts with the smoky warmth of the grain, the essence of the Levant.
Extra virgin olive oil Classic78%Olive oil on freekeh, a smoky salad.
Pine nut Classic78%Toasted pine nuts on freekeh.
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FAQ
What goes with freekeh?
Freekeh pairs especially well with tomato, cumin, chicken, onion and garlic. An essential base in Mediterranean cuisines, fresh tomato highlights the herbaceous bitterness of freekeh.
What can I substitute for freekeh?
If you don't have it, try: bulgur, couscous, barley.