Freekeh

Freekeh is a type of grain obtained from green durum wheat, often used in the cuisines of the Levant and Maghreb. It is an ancient cereal first referenced in the Hebrew Bible (as qalûy or carmel), and its present name was mentioned for the first time in the 13th-century Baghdadi cookbook.

Freekeh is made by sun-drying and roasting green durum wheat grains, and finally threshing or "rubbing" them together (the word farīk means "rubbed") until the outer husk is removed end the grains achieve desired flavor and texture. The process ends with cracking the wheat into smaller pieces.

Freekeh is high in protein, B vitamins, and minerals, and is a common cereal in many dishes of Egyptian, Syrian, Turkish, Iranian, Algerian, Moroccan, Tunisian, and Palestinian cuisines.