Freekeh is an ancient grain and cereal food made from green wheat. The wheat is harvested young when it is still full of moisture; it is then sun-dried before being burned or roasted over an open fire for several minutes. Once cool it is then rubbed to separate it from the chaff. It’s name is derived from the Arabic root “Al Fark” or to rub.
According to Nachit (2007) & Slow Food Beirut, freekeh originated around 2300 BC, when the attackers of a Mediterranean village set its green wheat fields on fire before retreating. To salvage what they could, the inhabitants rubbed away the burnt layer and found that the grain had ripened due to the heat and that it had retained a greenish hue. This discovery led to the later production of freekeh.
Freekeh is an outstanding grain and a nutritional powerhouse. It has a nutty undertone and a smoky aroma. It is high in fiber, protein, vitamins and minerals and although not yet proven, some believe it to be suitable for gluten-free diets as the gluten is denatured due to the high temperature burning process. For more information on Freekeh you may visit this site.