• 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
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