Other Names[]
- Gorgod
- Lapsi
- Dalia
Description[]
Cracked wheat is 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 may be sold as cracked wheat. After purchase, it may be stored in an air-tight container, but is best if used in 3 months time.
Cracked wheat may be confused with bulgur; the difference is that the latter is parboiled before being dried. Both are sold with or without the bran, and are available in three grades or sizes: fine which is for tabouli, mediumfor pudding, and coarse for pilafs.