The Processing Difference
The confusion often stems from the fact that both ingredients look quite similar. However, while some older food dictionaries grouped them together, modern culinary experts generally agree on a clear technical distinction:
- Bulgur is made by parboiling (partially boiling) the wheat berry, drying it, removing a small amount of the outer bran, and then cracking it.
- Cracked Wheat is the raw wheat berry that has been crushed or cut without being cooked first.
Understanding Bulgur
Because bulgur has been parboiled and dried, it is essentially a traditional \”convenience\” food. It cooks very quickly compared to raw grains. In fact, fine-textured bulgur often does not require boiling at all; it can simply be soaked in hot water, broth, or lemon juice to rehydrate. This makes it the standard choice for salads like tabbouleh.
You will typically find bulgur sold in three texture grades:
- Fine: Ideal for salads, meatballs, and stuffings.
- Medium: Good for pilafs and side dishes.
- Coarse: Often used in soups or stews where it needs to maintain a distinct texture.
Understanding Cracked Wheat
True cracked wheat is raw. Because it has not undergone the parboiling process, it behaves more like brown rice or steel-cut oats in the pot. It requires a longer cooking time to soften the starch and make it digestible. It generally retains all parts of the grain, resulting in a hearty, chewy texture.
Where to find it: In many Western supermarkets, true cracked wheat can be difficult to locate, and shoppers often settle for coarse bulgur. However, it is a staple in Indian cuisine. If you are looking for authentic cracked wheat, visit an Indian grocery store and look for daliya (or dalia), which is the common name for cracked wheat used in porridges and savory dishes.
Substitutions and Cooking Tips
Can you substitute one for the other? Yes, but you must adjust your cooking method significantly.
- If using cracked wheat instead of bulgur: You cannot just soak it. You must boil or simmer it until tender, which will take significantly longer than bulgur.
- If using bulgur instead of cracked wheat: Reduce the cooking time drastically. If you cook bulgur for as long as raw wheat, it may become mushy.
FAQ
Is bulgur gluten-free?
No. Both bulgur and cracked wheat are made from wheat berries, so they contain gluten and are not suitable for those with celiac disease or gluten intolerance.
Do I need to wash bulgur before cooking?
It is often a good idea to rinse bulgur briefly in a fine-mesh sieve to remove any dusty starch or debris, but it is not strictly required for safety like some other grains.
What is Daliya?
Daliya is the Hindi term for cracked wheat. It is commonly found in Indian markets and is an excellent source for “true” raw cracked wheat if you cannot find it in standard grocery stores.