...Shanna Pacifico learned about frik two years ago when she was a sous chef at Savoy. Mr. Hoffman had used the grain on his menus and told her about it. She found a package of frik at Kalustyan’s, an Indian food store on lower Lexington Avenue, and started experimenting."
The best freekeh is of course made in Jabal `Amel, in Lebanon, from the local (!) Tuliani wheat variety. It is now a Slow Food Presidium product: "Freekeh of Jabal `Amel".