Freeke—Palestine’s Wheat Culture and a Recipe from the Land

Late spring in Palestine is more than a change of season—it’s a time of harvest, heritage, and hope. Across the rolling hills and ancient terraces, farmers begin to gather green wheat, harvesting it young while it’s still tender. This is the beginning of freeke season, when wheat is smoked over open fires, its husks rubbed off by hand in a process as old as the land itself.

What Is Freeke?

Freeke (also spelled freekeh or farik) is a beloved grain in Palestinian cuisine—nutty, smoky, and incredibly nourishing. It’s packed with protein and fiber, but more than that, it’s packed with meaning. From field to flame, freeke is a symbol of Palestine’s agricultural heritage, resilience, and the enduring knowledge passed down through generations.

Cooking with Freeke

Freeke is used in many dishes across Palestine—soups, stews, pilafs, and stuffings. It absorbs flavor beautifully and brings depth to every plate.

One of the most cherished Palestinian dishes using freeke is Dajaj Mahshi—a whole chicken stuffed with freeke and spices. It’s a centerpiece dish, made for gathering around a table, sharing stories, and honoring the labor behind each bite.

We’re so grateful to share this recipe from Almond & Fig.

Dajaj Mahshi (Freeke-Stuffed Chicken)

By Almond & Fig

Ingredients:

• 1 whole chicken (about 3–4 lbs), cleaned
• 1 ½ cups freeke (soaked for 30 minutes and drained)
• 1 onion, finely chopped
• 2 tbsp olive oil or ghee
• 1 tsp cinnamon
• ½ tsp ground cloves
• 1 tsp allspice
• Salt and pepper to taste
• 2 tbsp toasted pine nuts (optional, for stuffing)
• 2 tbsp slivered almonds (for garnish)
• 2 cups chicken stock or water

Instructions:

1. Prepare the stuffing:
   In a saucepan, heat olive oil or ghee and sauté the onion until soft and golden. Add the drained freeke and stir well. Season with cinnamon, allspice, cloves, salt, and pepper. Add 1 cup of stock and let it simmer for 10–15 minutes until the freeke is partially cooked and liquid is absorbed. Stir in pine nuts if using. Set aside to cool slightly.
2. Stuff the chicken:
   Fill the cavity of the chicken with the freeke mixture and secure the opening with toothpicks or kitchen twine. Rub the outside with salt, pepper, and a little olive oil.
3. Roast the chicken:
   Place the stuffed chicken in a roasting pan. Add remaining stock to the bottom of the pan to keep the chicken moist. Roast at 190°C (375°F) for 1.5 to 2 hours, or until the chicken is golden and cooked through, basting occasionally.
4. Garnish and serve:
   Let rest before carving. Sprinkle with toasted almonds and serve with yogurt and a simple salad or pickled vegetables.

This dish is often made for holidays, weddings, or just a big family Friday meal. It brings people together—not just to eat, but to celebrate memory, identity, and place.

At Handmade Palestine, we believe in protecting and promoting traditional foods like freeke, not just as ingredients, but as stories—living heritage that nourishes both body and soul.

Support Palestinian farmers. Support tradition. Support the land.