Freekeh, fire-roasted green wheat, is a perfect canvas for autumn vegetables. Freekeh is the product of an ancient processing method for wheat used throughout the Levant. Traditionally, the wheat is harvested while still green, dried briefly in the field, and then fire-roasted, yielding a nutrient-rich grain with grassy and smoked flavors.
The grain’s smoky notes are enhanced with smoked paprika (pimentón in Spain) and smoked salt. This dish is great for entertaining, as it can be served at room temperature or made a day ahead and reheated. It is also delicious made with farro or red or black quinoa. This cooking method for freekeh comes from Orie Habshoush, grandson of the founder of a spice, legume, and grain shop near the Levinsky market in Tel Aviv.