Botanical Plate · 19th c. Scientific AtlasTriticum durum (Early harvest fire-rubbed)
Ancient Grains & PulsesArtisanal Specialty
Levantine Green Freekeh (Fire-Roasted Green Wheat)
Native / Vernacular: [فريكة (Farīkah)]
Triticum durum (Early harvest fire-rubbed)·Family: Poaceae
Primary Geographic TerroirGalilee, West Bank & Bekaa Valley, Lebanon
Flavor Profile & Aroma Notes
SmokyNuttyChewyGrassy Sweet
"Woodsmoke, straw fire, toasted grains, and fresh green wheat field"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Harvested while grain is tender and green; holds three times more fiber and protein than white rice
- ✓Rich in lutein (eye health) and prebiotic resistant starch for low glycemic stability
Identified Active Phytochemicals:
LuteinZeaxanthinArabinoxylansInsoluble fiber
Kitchen & Chef Applications
- Slow-cooked with bone broth, cinnamon, and allspice into festive Levantine Freekeh Shorba
- Base for festive roasted chicken and braised lamb platters garnished with toasted pine nuts
Artisanal Flavor Pairings
Braised LambRoasted ChickenGreek YogurtToasted Pine NutsCinnamon
Harvest Season & Pantry Care
Harvest Window:Spring (May, harvested young and flame-roasted in open fields)
Storage Guidelines:Store in sealed jars in dry pantry.