Freekeh

Before rice was introduced to Palestine during the Ottoman era, freekeh was the grain of choice. With its uniquely nutty and smoky flavour – not to mention its impressive nutritional profile – it's easy to see why it's such a popular choice for salads, soups, and even as a twist on classic Palestinian dishes like maqluba.

But what is freekeh, exactly? In spring, when durum wheat is still young and green, the stalks are cut and left to dry in the fields for a day. They're then gathered into piles and flame-roasted. The hulls are removed, and the grain is dried for another two weeks before being crushed, cleaned and packed for consumption.

Grown and packed in Palestine.

More Info

• Ingredients: 100% green wheat freekeh
• Store in a cool dry place away from direct sunlight