Firik, also sold as freekeh, is wheat that is picked while still unripe and green, then smoked, which gives it a distinctive aroma and flavour. Duru Firik contains only that grain and is of Turkish origin; it is packed by Duru, the Karaman-based bulgur and pulse producer. Duru states a shelf life of two years for the 500 g pack, and the label declares that it contains wheat gluten.
In Turkish cooking, firik is cooked as pilaf, often alongside bulgur, and is a traditional partner for chicken, lamb and vegetable dishes. The maker suggests using 1 cup of firik together with 1 cup of bulgur in a pilaf. Rinse the grain, sauté onion in butter or oil, add the grain, cover with hot stock or water and simmer until the liquid is absorbed; freekeh is also good in soups and as a salad base with herbs, lemon and olive oil.
Keep it in a cool, dry place out of direct sunlight. Because firik is wheat, it is not suitable for people avoiding gluten.