Scientific name: Triticum aestivum L.
Common name: Common wheat, Bread wheat
Arabic name: قمح طري
Family: Gramineae / Poaceae.
The national soup of Palestine
Freekeh is produced from wheat that has been harvested early while the grains are still green and soft. As the grains are picked early they retain a higher percentage of protein and fiber, with an average serve (roughly 45g) giving you around 7g of protein and 6g of fiber. There are also significantly higher levels of calcium, potassium, iron and zinc compared to a number of other commonly consumed grains. Freekeh has up to four times more fiber then regular brown rice. The high fiber content of this grain makes it perfect for those looking to increase their daily fiber intake. Since the beginning of time, Freekeh has been the most consumed soup in Palestinian kitchen especially in winter. The same traditional ways of planting, harvesting, roasting, sifting and packaging is still used for our authentic Palestinian Freekeh. Producing this grain requires intensive care, labor, and time.