Freekeh Stuffed Grape Leaves

The freekeh season is invigorating for the landowners, farmhands and cooks, as each member of the family takes on a role of equal importance. If any of the previous harvested freekeh remains in store, it is used up by the community before the harvesting of the new season’s crop, by milling it into flour for pitta bread, or for stuffing young grape leaves as they start to flourish on garden vines, and in nooks and crannies along the roadside, rather than using the traditional filling of rice