Green wheat grains have also been enjoyed for their sweetness and unusual flavor. The stalks are cut while the grains are still moist inside, the grains charred over a small straw fire to weaken the husks and add flavor, then eaten fresh or dried for keeping (Turkish firig, Arab frikke).
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.