Bulghur Wheat or Burgul Wheat is often called Cracked Wheat, but is really a processed wheat. Berries of local wheat are cooked to a mush, drained, then laid out to dry. When the mush becomes crisp and dry it is processed into various textures.
- Add twice the amount of water over the bulghur wheat, bring to the boil and cook. Eat it plain or flavoured with butter or olive oil.
Bulghur wheat can be used for stuffings, or made into tabbouleh, a Middle Eastern salad, with masses of chopped up herbs - parsley, cilantro and onion.
- Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
- Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.