Green wheat freekeh is durum wheat that is harvested while still green and roasted on an open fire. It’s then rubbed (fareek) to remove the husk and reveal an aromatic grain packed with protein and fibre. Rich in flavour and texture, it’s easy to use in dishes such as pilaf, risotto and salad. 200g
Legend has it that it was discovered by accident. One spring, millennia ago, a Mediterranean village was attacked by invading armies causing the villagers to flee. When they returned later that spring, they found their wheat crop, their source of livelihood, had been set on fire. Faced with the prospect of starvation, they rubbed off (fareek) the husk, to see what could be salvaged. Thanks to the high moisture level in the milky, green kernels, it was not burnt but much to their surprise, it was perfectly roasted and imbued with a wonderfully smoky aroma.
Nowadays Palestinian farmers replicate this ancient process by harvesting organic wheat in the spring then flame-roasting it and finally rubbing off the husk.
Freekeh retains a wonderful texture in cooking, making it ideal for pilafs, risottos and salads and it’s delicious as an accompaniment to roasted vegetables and meats. Traditionally it is slowly simmered in stock for a nourishing soup – a Palestinian staple for centuries.