The history of Freekeh started with Palestinian farmers thousands of years ago in “Marj Ibn Amer” area, the region’s richest soil planes, locally known as “the bread basket of Palestine“. This area is located north of Jenin and extends to north to Nazareth and west to Haifa.
Historically, farmers depended on their own labor and their farming animals capacities to cultivate surrounding fields. Crops harvested were not always sufficient to carry out the community through the year to the next harvest. In years where there were shortages in food supply farmers developed techniques to harvest crops early to bring a source of food earlier than a traditional harvest. This applied to multiple products like chickpeas and fava beans. So for wheat, they cultivated wheat green about four weeks earlier than 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 year round by sun-drying it and making multiple recipes from it. For a long time, Freekeh has been a favored Palestinian specialty food, with delicious, meals, soups, and salads.