Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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