Traditional Process for Roasting Freekeh

Background

Harvesting of green wheat: Farmers harvest local variety of wheat prior to maturity while the spikelets are still green and the grain has high moisture content.

Background

Sun drying of harvested green wheat: Harvested green wheat is spread on the side of the road before roasting to be sun dried for up to 24 hours

Background

Roasting of green wheat: After sun drying, the wheat is bunched into multiple small piles on the side of the road.The farmer then roasts each pile while constantly turning the wheat using a pitch fork resulting in roasted green spikelets of wheat. This practice does not insure even roasting and it exposes the product to hygiene issues.

Background

Drying of roasted spikelets. Once all piles have been charred, the roasted green wheat spikelets are spread once again on the side of the roads for them to be sun dried for up to 24 hours.

Background

Seed dehulling: After sun drying, the dried roasted wheat is dehulled and the roasted grain can finally be called freekeh. The fresh freekeh is chewy slightly, sweet and has a desirable, natural smoky flavor.

Background

Drying of freekeh seeds: After the seeds are dehulled, they are spread on the floor of a shady area, typically in a room or a patio, and allowed to dry over a period of 24 hours or more. The process of drying exposes the product to hygiene issues.