Origin : Egypt
Farīk (ﻔﺭﻴﻚ), the classical Arabic spelling, but known in colloquial Arabic from Syria to Algeria as fireek, freekeh, freeky or freek .
The food is commonly prepared from immature grains of durum wheat when the grains are still milky. After dry, the piles are set on fire and the blaze carefully controlled so only the straw and chaff burn and not the seeds. It is the high moisture content of the seeds–unique to hard wheat–which prevents them from catching fire. , The roasted wheat then undergoes further thrashing and sun-drying to make the flavor, texture, and color uniform. It is this thrashing or rubbing process of the grains that gives this food its name, farīk, or “rubbed.” The seeds are now cracked into smaller pieces so they look like a green bulgur.