Cracked Wheat


 * Also known as Lapsi or Dalia
 * Made by crushing raw whole-wheat kernels into small, hard, light brown irregular bits
 * When wheat is made into flour the sifting leaves broken grains behind and these are sold as cracked wheat
 * Sold as three grades, fine- which is for tabouli, medium- for pudding, coarse- for pilafs
 * Store in air-tight container
 * Best used in 3 months time