Smoky roasted green wheat cooked with spices and crowned with golden caramelized onions.
Freekeh (fire-smoked green wheat) is one of Lebanon and the Levant's most ancient grains. When cooked with warming spices and topped with deeply caramelized onions, it becomes an extraordinary dish — smoky, nutty, slightly sweet. Often served alongside yogurt and cucumber salad, this dish is nutritionally dense and full of complexity despite its humble ingredients.
Serves 4
Cook sliced onions in olive oil over medium-low heat, stirring often, for 35–40 minutes until deeply golden and caramelized. Set aside half for topping.
Add freekeh to pot with remaining onions. Add spices and stir to coat. Add broth, bring to boil, reduce heat, cover and cook 25–30 minutes until tender.
Let steam off heat 5 minutes. Fluff with a fork, top with reserved caramelized onions and toasted nuts.
Low and slow is key for proper onion caramelization.
Don't rush the freekeh — it needs time to become tender.
Add chickpeas for protein.
Use cracked freekeh for a quicker cook.
Refrigerate up to 4 days. Freekeh keeps well.
Freekeh has been eaten in the Levant since the 13th century and is considered a superfood in modern wellness circles.
Middle Eastern grocery stores and many health food shops carry it, or order online.
Per serving (350g / 12.3 oz) · 4 servings total
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