Green wheat, also called freekeh or farik, is durum wheat harvested while the grains are still young and green, then roasted over an open fire and rubbed to remove the charred husks, giving it a nutty, smoky flavor the mature grain doesn't have. It originated in the Levant and remains a staple in Syrian, Lebanese, Palestinian, and Egyptian cooking.
The roasting step darkens the husk while leaving the kernel tender and greenish-brown; the result has a chewy texture and holds its shape well, making it a common base for pilafs and stews, or a swap for bulgur in salads like tabbouleh. It can also be ground into flour for breads and pastries.
Because it's less processed than mature wheat, it retains more of the grain's natural nutrients. Regional variations add cinnamon, cumin, or allspice, along with dried fruit, nuts, or meat.