Freekeh or green wheat is the historical superfood of the Middle East. Producing Freekeh might echo skills used by our Neolithic ancestors 12,000 years ago as they experimented with agriculture and food processing. It is made by burning green wheat, forking the burned wheat up in the air, letting it fall back, and in the process, letting the burned chaff blown away. One of its distinctive features is its smoky flavor. Freekeh is cooked with boiled meat or chicken and is one of the dishes linked with major feasts and social occasions in Lebanon.
Reviving this ancient mega grain, the women of Qana in the district of Tyre, pick and hand-roast Freekeh to bring back the best native flavours of Lebanon. Packed with nutrients, it makes the ideal ingredient for healthy Lebanese dishes or any healthy recipe.
Freekeh works as a more nutritive alternative for quinoa, brown rice, bulgur, or wheat, and works well in both savory and sweet dishes. Use it as a breakfast cereal, add it to your salads and homemade soups, or cook it with chicken or meat topped with nuts. Fry the leftovers and add them to any dish that needs a crunchy finish.
The Kanz line of fresh natural products is handcrafted by the women of rural Lebanon. It aims at recovering Lebanon’s culinary heritage while empowering rural communities. Kanz features collaborations with Lebanese star chefs, promoting the Lebanese “Mouneh” as a global first-class culinary art. All proceeds go to Beit el Baraka.