Freekeh is harvested from young wheat, typically in early Spring when the grain is still immature and green in color.
The grain products on the inside is too young and moist to burn, so what you’re left with is a firm, slightly chewy grain with a distinct flavor that’s earthy, nutty and slightly smoky.
Technically, the term Freekeh is actually the name of a process used to prepare grains and not the name of a specific grain variety. However, it typically refers to wheat, and generally to durum wheat.
Farmers cultivated wheat green about 4 weeks earlier then dry wheat and flame-roasted it in order to peel the husks and use the wheat. Over time this developed into a whole new product, where people sought it and developed ways to make it available every season, and even years round by sun-drying it and making multiple recipes from it. For a long time, Freekeh has been a favored Palestinian speciality food, with delicious, meals, soups, and salads.