Freekeh -- it's the grain pronounced free-ka and in Aramaic means "the rubbed one," a reference to rubbing off the roasted husk to reveal the grain, still green because it has to be harvested when young.
The rubbed one is the loved one: Described as a cousin to bulgur wheat and native to Lebanon, Jordan, Syria and Egypt, it's the latest hip superfood showing up on menus such as at Jessica Koslow's Sqirl Cafe in Silver Lake.
Koslow serves her freekeh with pickled blueberries, chanterelles and goat cheese. "It's amazing stuff," Koslow says, "I wish I could find more of it." It's known for its smoky quality, but Koslow says she likes the stuff so much because it's also slightly tart.
You can get it at health food stores -- where it's touted for its high fiber (four times as much as brown rice) and iron content -- as well as some Trader Joe's and Whole Foods markets and, of course, online.