Peppers stuffed with freekeh, lamb and spicy tomato sauce, and a classic Levantine aubergine dip with preserved lemon and dill

I still remember, when I was a kid, the end of spring and early summer when markets in Jerusalem and across Palestine overflowed with freshly harvested freekeh. As you approached, the air carried a smoky, earthy aroma. Freekeh is an ancient grain, a staple across the Middle East and Turkey, made from green wheat roasted over open fires to burn off the husks, which gives it the characteristic nutty flavour. The name comes from the Arabic freek, meaning “to rub”, which describes how the grains are cleaned, dried, cracked and stored for the year.