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Freekeh is traditional Palestinian cracked wheat that has been sun-dried and flame-roasted for a nutty, savory flavor. Using centuries-old knowledge, farmers harvest durum wheat when it is still green and lay it out to dry in the sun. Then, they carefully set the wheat on fire so that only the straw and chaff burn; because the grains have a high moisture content, they don't catch fire but rather take on a smoky flavor. The production process requires expert precision and constant attention—with delicious results: Canaan's organic freekeh has a delicate, toasty aroma and an earthy, nutty taste, with subtle grassy notes from the green wheat and a satisfying chewy texture.
Canaan works with more than 2,000 artisan family farms across the Levant—a region that includes Syria, Lebanon and Palestine—to make traditional agriculture economically viable for small producers in a world dominated by industrial agriculture. The company emphasizes paying its partners fair prices for their organic, sustainably harvested grains, so when you buy their products, you are also supporting centuries-old agricultural communities. And as a result of their time-tested processing methods, Canaan's whole-grain foods have a more complex flavor and are absolutely delicious. These artisanal foods are higher in fiber, protein and nutrients than their refined-grain counterparts, and they have nuttier, deeper flavors brought out by traditional Palestinian agricultural methods.
Use this superfood grain as you would brown rice or quinoa, for a simple side or pilaf. Substitute freekeh in our Herbed Bulgur Pilaf with Shallots and Crispy Spiced Chickpeas or Middle Eastern Rice with Toasted Pasta and Herbs for an aromatic boost—be sure to follow the package instructions for a perfectly fluffy texture.
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