Top chefs are bringing an ancient grain called freekah to the modern table

FREEKEH has been enjoyed in Middle Eastern countries for centuries and now top chefs are bringing it to the modern table. But what is it?

Freekah

YOU can never have too many unpronounceable grains in your cupboard - so supplement your packets of quinoa and cous cous with the new high-protein carbohydrate on the block: freekeh.

Pronounced freek-ka, it is a smoked green cracked wheat that is delicious and easy to cook.

Enjoyed in Syria, Lebanon, Jordan and Egypt for centuries, it is especially high in protein, fibre, vitamins and minerals.

Top chefs, including Yotam Ottolenghi, have also propelled it to popularity thanks to its nutty texture and smoky flavour.

The grain is wheat that is still green as it has been picked before it is ripe, before being roasted, thus preserving more nutrients.

It is used in all manner of dishes, from broths to stuffed pigeons. At the moment, freekeh is only available from specialist shops and websites.

But it is on the cusp of making it into the supermarkets.

Food writer Katherine Martinelli says it’s simple to prepare and she toasts hers in a little olive oil before cooking it like rice.

She says: "I like to make a grain salad with it, by adding chopped tomatoes, cucumbers, and fresh herbs, but you can also try freekeh pilaf, stuffed peppers with freekeh or even freekeh risotto. It’s fun to play around with."

Freekah can be ordered in Australia from The Essential Ingredient online store