Freekeh is wheat in essence, that is harvested while still green before it hardens. It’s then roasted over open fire, straw and chaff are burned and rubbed off. The grain on the inside is too young and moist to burn, so the output is a firm, slightly chewy grain with distinct flavor that’s earthy, nutty, and slightly smoky.
Freekeh is an “ancient grain”; it’s been cultivated for more than 4,000 years. It’s originally indigenous to the Land of Canaan, modern day Palestine, Syria, Jordan, and Lebanon. The name Freekeh is technically the name of the process used to prepare the grains, and not the name of the grain itself nor the variety. However, while Freekeh is typically made from wheat, some make Freekeh from barley.