Autumn Harvest Dish · Smoked Green Wheat & Chicken
Freekeh bi Dajaj
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The grain's smoky flavor comes from literally setting the young wheat fields on fire — farmers harvest it green and torch the stalks in a controlled burn, toasting the husk but not the soft grain inside.
Young green wheat is harvested before it fully ripens, sun-dried, and briefly fire-roasted for a deep smoky flavor, then rubbed free of its charred husk and simmered with chicken, cinnamon, and toasted almonds. Mountain villages cook it as a harvest-season dish once the wheat fields come in each autumn.
Why it's made this way: The fire-roasting technique behind freekeh's name — from the Arabic for 'rubbed' — grew out of mountain and inland farming communities harvesting wheat early to beat pests, turning a practical fix into one of the region's most distinctive grains.
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Part of World of Street Food — 3248 dishes from 118 countries.
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