Kurdish farmers report record ‘Freekeh’ harvest...

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Kurdish farmers report record ‘Freekeh’ harvest following abundant rainfall

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Bilind T. Abdullah @BilindTahir

Kurdish farmers report record ‘Freekeh’ harvest following abundant rainfall

ERBIL, Kurdistan Region - This year’s abundant rainfall has driven the production of roasted green durum wheat, known as Freekeh or Qarexerman in Kurdish, to a record peak in the plains of Koya district, east of the Kurdistan Region’s Erbil province, as local farmers have begun harvesting and preparing this traditional folkloric dish.

The secret behind the unique flavor and aroma of Koya’s freekeh lies in the durum wheat variety and its meticulous preparation process.

Farmers harvest the wheat while it is still green, just before it fully dries. After a brief drying period, the wheat is roasted over fire. This roasting process allows the chaff to be easily separated during the milling stage without damaging the tender green wheat grain inside.

The Koya plains, particularly the villages of Shawger and Bajawan, are recognized as the premier hubs for producing some of the finest Freekeh in the Kurdistan Region.

Farmer Kawsar Mamand from Shawger tells Rudaw that while making Freekeh is a grueling and labor-intensive task, this year’s bumper crop has made the hard work worthwhile, with her village alone producing more than 25 tons.

Traditionally prepared as a pilaf or soup, this staple is considered a premium, celebratory grain. Because of its distinct smoky undertone and nutty texture, it is rarely eaten on its own. Instead, it serves as the base for hearty festive meals, particularly with lamb and ribs.

Thanks to its stellar reputation, Freekeh from these areas is now being exported abroad, serving as a proud agricultural trademark for the 13,000 farmers working across Koya.