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Firik pilavı

Smoky green wheat pilaf

Each June farmers around Gaziantep cut wheat while it is still green and burn off the husks in the field, which gives firik its gentle campfire smell. Cooked as a pilaf with onion, pepper paste and a handful of chickpeas, it has a chewy, nutty bite that sits well beside grilled kebabs or simply a bowl of ayran and a tomato salad. It is the everyday grain of the region's home kitchens, cheaper than rice and more filling. Rinse the grains well: grit and bits of chaff are common in firik. Chef's tip: let it rest under a tea towel for ten minutes after cooking; the steam finishes the grains and they separate beautifully.

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