Did you know that freekeh was a traditional Palestinian grain before rice was introduced in the Ottoman era? This makes it a special food whether you eat it in soup, in a salad, or cook it like rice. Like olive oil, freekeh is very seasonal and only available for purchase once a year for two weeks in the spring. Freekeh is young green wheat. The wheat is cut, left to dry for a day in the field, and then formed into mounds. These stacks are set on fire as farmers turn them with pitchforks, resulting in a unique smoky flavour, and then peeled and left to dry for two weeks before being packed and sent to our customers.