Thick Brown Burghul

Thick brown burghul is coarse cracked wheat. The wheat is parboiled, dried and then cracked into large grains. The brown variety has a darker colour, a nutty flavour and a firm bite once cooked. In Lebanese kitchens, coarse burghul is the usual choice for hearty dishes such as burghul bi banadoura (burghul cooked with tomato), mujaddara made with burghul and lentils, and simple pilafs served alongside stews or yogurt. It is usually rinsed, then simmered in water or broth until tender. It can also be added to stuffings and soups. You can find thick brown burghul on the shelf at Dekenet Al Nes in Baaqline, in the Chouf. It is a package-free grocery store where burghul is sold by weight, and customers are encouraged to bring their own containers to refill.