It is believed to have originated in the Levant and some Mediterranean countries including Lebanon, Israel and Turkey. Currently, the popularity of this ingredient is growing throughout the world.
Cracked grains are used to prepare hot cereal, pilaf, salads, and breads. Cracked wheat can be used as meat extenders, added to breads for variety in flavor and texture, or in place of many of your favorite recipes that call for pasta, rice or barley.
Turkish burghul is parboiled whole grain wheat that has been dried then cracked or crushed. It
comes in coarse, medium, or fine grinds in texture. Bulgur has a light brown color, tender texture, and a mild flavor. It is used to make tabbouli but also great in any salads, soups and stews to add substance. It is also used to prepare hot cereal and pilaf.
Freekeh is a green grain made from young durum wheat, which is roasted or smoked then polished to remove the shells. The grain is then cracked to varying degrees of coarseness. The grains are pale green-brown in color and similar in texture to bulgur wheat. Compared to brown rice, freekeh has less calories, twice the amount of protein, close to four times the amount of fiber,
Cracked wheat
