By Lulu Grimes
Burghul is made by boiling wheat until soft, drying and then grinding it. To use burghul, cover with boiling water and allow the liquid to absorb. Burghul has a slightly nutty flavour and is used widely in Middle Eastern cuisines, in tabouleh, kibbeh, pilaffs, stews or soups. Cracked wheat is sometimes erroneously called burghul or bulgar.
To make a burghul pilaff, fry a chopped onion i