cracked wheat

Cracked wheat is the grain of wheat (Triticum spp.) that has been cleaned, parboiled, dried, and coarsely broken into small, irregular pieces. Unlike bulgur, which undergoes a specific parboiling and drying process before cracking, cracked wheat retains more of its bran and is minimally processed, preserving the germ and outer layers of the kernel. The resulting texture is granular and nutty, with a slightly earthy flavor. Common varieties include hard wheat and soft wheat cracked varieties, which differ in protein content and cooking characteristics. Cracked wheat is staple in Middle Eastern, Mediterranean, and African cuisines, where it serves as both a grain base and a thickening agent.

Cracked wheat is versatile in both savory and sweet preparations. It is fundamental to Middle Eastern cuisine, particularly in kibbeh (a mixture with meat and spices) and tabbouleh salads, though tabbouleh more commonly uses bulgur. In addition to these traditional uses, cracked wheat appears in grain-based salads, pilafs, breakfast porridges, and baked goods such as breads and muffins. It can be cooked as a side grain, much like rice or couscous, or used to extend ground meat dishes. The grain absorbs flavors well and pairs effectively with herbs such as parsley and mint, as well as with spices like cinnamon and cumin. Its relatively quick cooking time (15-20 minutes) makes it practical for weekday cooking.