Freekeh is mentioned in an early 13th century Baghdad cookery book as farikiyya. In that recipe, meat is fried in oil and braised with water, salt, and cinnamon bark. Then dried coriander is stirred in with young wheat ("freekeh") and is cooked. Finally, the meal is served with cumin, cinnamon, and fresh lamb tail fat.

In Syria the freekeh is usually prepared with lamb, onion, butter, almonds, black pepper, cinnamon, cumin and salt.