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rFreekeh has been part of Middle Eastern cuisine since at least the 1200s. It's an Arabic word that translates as ‘to rub’ or ‘the one that’s rubbed.’ To make freekeh, wheat has been harvested young and green. It's roasted over an open fire to burn off straw and chaff, then thrashed and sundried. Use it to add depth of flavour and texture to soups, salads and stuffings. Did you know? Legend has it that freekeh originated when a village came attack from marauding invaders, who reckoned it tactically prudent to set the locals' wheat crops on fire. But still, the home team won, and their first job after the battle was to salvage their food source. Upon rubbing the charred outer chaff away, they found delicious roasted kernels of young green wheat, and the rest is history.