Freekeh is young, green durum wheat that is roasted and then rubbed to remove the chaff, leaving smoky, nutty, chewy kernels; the name comes from the Arabic farik/faraka, 'to rub.' It is a staple of Levantine cooking, most closely associated with Syria, Lebanon, and Palestine, though it is now also grown in Australia and the United States. Though often marketed as an 'ancient grain,' freekeh is not a separate grain species but a traditional way of processing wheat before it fully ripens. In the kitchen it is used much like bulgur or rice, in pilafs, soups, stews, and salads, and pairs well with cumin, coriander, citrus, roasted vegetables, and yogurt.