Omega White Burghol: light cracked wheat for tabbouleh, kibbeh and pilaf. Single 1 kg pack.
White burghol is a cracked wheat, or bulgur, with a lighter colour and milder taste than brown bulgur. Bulgur is a staple across Middle Eastern and South Asian cooking and is made from the groats of several wheat species. The pale grains are preferred for tabbouleh, where finely chopped parsley, mint, tomato, lemon and olive oil are mixed with a small amount of soaked bulgur, and for kibbeh, where bulgur is kneaded with minced meat and onion. It also makes light pilafs and breakfast porridge. Soak fine bulgur in hot water or lemon juice for 15 to 20 minutes, or simmer coarse grains briefly. Store it airtight in a dry cupboard, checking older stock for any musty smell before use.
