Syria Freekeh
Syria Freekeh
A cook prepares a dish made with freekeh, a roasted green wheat grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, at a restaurant in Idlib, Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian workers load sacks of freekeh, a roasted green wheat grain widely used in Levantine cuisine, after burning and roasting immature wheat over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Workers harvest green wheat used to produce freekeh, a roasted grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, in a field on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
A Syrian farmer gestures while harvesting green wheat used to produce freekeh, a roasted grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, in a field on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Workers harvest green wheat used to produce freekeh, a roasted grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, in a field on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
A worker carries a gas cylinder used to fuel burners that roast green wheat to produce freekeh, a roasted green wheat grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Workers harvest green wheat used to produce freekeh, a roasted grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, in a field on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian workers load sacks of freekeh, a roasted green wheat grain widely used in Levantine cuisine, after burning and roasting immature wheat over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian laborers ride atop sacks of harvested green wheat used to produce freekeh, a roasted grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, in a field on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian workers burn green wheat to produce freekeh, a roasted green wheat grain widely used in Levantine cuisine, by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian workers burn green wheat to produce freekeh, a roasted green wheat grain widely used in Levantine cuisine, by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian workers burn green wheat to produce freekeh, a roasted green wheat grain widely used in Levantine cuisine, by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
A laborer pauses with his rake as Syrian workers burn green wheat to produce freekeh, a roasted green wheat grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian workers load sacks of freekeh, a roasted green wheat grain widely used in Levantine cuisine, after burning and roasting immature wheat over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian workers burn green wheat to produce freekeh, a roasted green wheat grain widely used in Levantine cuisine, by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
Syrian workers burn green wheat to produce freekeh, a roasted green wheat grain widely used in Levantine cuisine, by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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Syria Freekeh
A Syrian farmer gestures while harvesting green wheat used to produce freekeh, a roasted grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, in a field on the outskirts of Taftanaz, northwestern Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)
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A cook prepares a dish made with freekeh, a roasted green wheat grain widely used in Levantine cuisine and made by harvesting immature wheat and roasting it over open flames to separate and preserve the grains, at a restaurant in Idlib, Syria, Sunday, May 24, 2026. (AP Photo/Ghaith Alsayed)