Village Comfort Bowl · Roasted Green Wheat

Frika (Freekeh) Soup

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The grain gets its smoky flavor because it's harvested while still green and set on fire in the field — the dry chaff burns off fast while the moist kernels underneath stay intact and take on the smoke.

Young wheat is harvested before it fully ripens, then set alight in the field to burn away the chaff, cracking the grain and giving it a distinct smoky flavor before it's rubbed clean and dried. Druze village kitchens in the Galilee simmer it into a lemony soup, often with chicken, and serve it as a homey first course.

Why it's made this way: Frika (freekeh) is a longstanding staple of Levantine village cooking, and Galilee's Druze communities have kept the roast-and-crack method and lemony soup preparation as one of their most typical home-style dishes.