Thursday, 5 August 2010


  • Burghul is a cereal food made from several different wheat species, most often from durum wheat.
  • For human consumption it is usually sold parboiled, dried and partially de-branned. It has a light, nutty flavor.
  • Sometimes it is confused with cracked wheat. The difference between the two is that Burghul is parboiled while cracked wheat is crushed not parboiled.
  • Burghul is a common ingredient in Kudish, Turkish, Middle Eastern, Indian and Mediterranean dishes. In Indian cuisine, Burghul or daliya is also used as a cereal with milk and sugar. In the United States is often used as a side dish, much like pasta or rice.
  • Burghul is more nutritious than white rice, because it contains more fiber and more vitamins and minerals and has a lower glycemic index than white rice.
  • It can be found in natural food stores, Middle Eastern specialty grocers, and some traditional grocery stores.

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