Leaving behind the ancient city of Tiro and continuing toward the border, the plain gives way to rolling hills that run to the sea. That is the region f Jabal 'Amel, rich with tradition and history, and unfortunately also one of the areas most affected by Lebanon's civil war and the 2006 Conflict.

It's here, that from time memorial comes the product called Freekeh - a distinctive green wheat that is harvested before it is completely ripe, when the leaves of the plant start to dry under the strong rays of the April sun.
According to legend more than 2000 years ago, before leaving in retreat, soldiers who had attacked a village in the area set the fields on fire in order to destroy the wheat, condemning the local people to ruin. Instead, trying to save whatever they could the locals collected the burnt grain from the fields and after cleaning it, discovered a toasted grain that was green and very nutritious.
Freekeh started being cultivated in small quantities in many areas of Lebanon, but it was the region of Jabal 'Amel that was always known for the high quality of its production.
Today, however, large quantities of industrially produced Freekeh from Syria have flooded the market, selling at a low cost. This, coupled with the increasingly widespread cultivation of tobacco that is subsidized by the Lebanese government, is putting the production of Freekeh in its place of origin at serious risk. Now only very small quantities of green wheat are produced in these limestone hills that only through the hard work of generations became fertile.
It is not only the special composition of the soil in the area that makes the Freekeh of Jabal 'Amel special, but above all its special processing. Even though this soft wheat is called "Italian" by the locals, the seeds have been handed down from father to son for generations. After being harvested by hand the wheat is left in the sun to dry for 24 hours. It is then spread on stones together with branches from a particular local shrub called balan. The balan is the fuel for an intense and very quick fire that burns the husks while the grain undergoes a rapid and even roasting. This stops the aging, improves the conservation and gives the Freekeh its characteristic toasted aroma.
The people of the region usually boil it in soups and stews, but it can also be cooked like barley or rice. However it is prepared, this wheat plays a key role in the local diet because it is much higher in protein, vitamins and minerals than normal wheat. It also has a fiber content four times higher than rice and it is rich in calcium, potassium, iron and zinc.


The Presidium
The object of the Presidium is to revive the production of Freekeh where it was originally grown. Doing it this way, the project will also contribute to the improvement of conditions of the people of Jabal 'Amel, seriously affected by the 2006 conflict.
In the initial phase, the project will bring together the remaining producers and together develop a production protocol in order to make a high-quality product that is also well known. The Presidium also will guarantee that the product is in line with the criteria of Good, Clean and Fair.
The Presidium is part of the ROSS (reconstruction, employment, services and development) program of the Cooperazione Italiana, co-financed by the Region of Tuscany and carried out by the non-governmental organization UCODEP in collaboration with Slow Food Beirut and the Slow Food Foundation for Biodiversity.

Production area
Region of Jabal 'Amel

Presidium Thanks
Directorate General for Development Cooperation of the Italian Ministry of Foreign Affairs - The ROSS Program “Emergency Initiative for Rehabilitation, Employment, Services and Development”

Project Partner
Ucodep