Freekeh

According to Nachit (2007) & Slow Food Beirut, freekeh originated around 2300 BC, when the attackers of a Mediterranean village set its green wheat fields on fire before retreating. To salvage what they could, the inhabitants rubbed away the burnt layer and found that the grain had ripened due to the heat and that it had retained a greenish hue. This discovery led to the later production of freekeh.

Freekeh is burned then rubbed by hand traditionally but now in a shaker to seperate the chaf then blown then eaten fresh then put in bags away from sunlight for 15 days, then in the sun for 1 day then to factory to crack it.
70 of water (milk) evaporated the remaining 30% in the 15 days of storage. If you were to remove more than the 70 it would burn!!

Bellamy is the herb they burn fairuz sings about it. And high gives it the unique taste.

Freekeh is an outstanding grain and a nutritional powerhouse. It has a nutty undertone and a smoky aroma. It is high in fiber, protein, vitamins and minerals and although not yet proven, some believe it to be suitable for gluten-free diets as the gluten is denatured due to the high temperature burning process. For more information on Freekeh you may visit this site.