Ferme des plaines de l’Akkar

The Akkar plain is Lebanon's granary, and this cooperative of grain farmers still makes freekeh the fire way: green durum wheat, harvested early, flamed in the field so the smoke enters the grain before threshing.

Kishk — the winter staple of fermented wheat and yoghurt — is dried on the same rooftops every September. The cooperative mills to order through the season rather than milling everything at harvest, which is why the sacks taste of the field and not of the warehouse.