Bulgur vs Cracked Wheat (Burghul): What It Is and How to Cook It
Burghul, bulgur, borgoul, cracked wheat — one of the Middle East's most useful staples goes by many names, and shoppers often wonder whether they're buying the right thing. Here's a clear guide to what it is, how the grades differ, and how to cook it perfectly every time.
What is burghul (cracked wheat)?
Burghul is whole wheat that has been parboiled, dried and cracked into small pieces. Because it's already partly cooked, it needs only a short soak or simmer — making it one of the fastest wholegrains to prepare. It's nutty, high in fibre, and works in everything from salads to pilafs.
Bulgur vs cracked wheat vs freekeh
Good news: “bulgur,” “burghul” and “cracked wheat” are the same thing — just different spellings and translations. Freekeh is different: it's young green wheat that's roasted, giving a smoky flavour and firmer bite.
Fine vs coarse: which do I need?
The grade matters more than the name:
- Fine white burghul — soaks in 10 minutes, no cooking needed. Ideal for tabbouleh and kibbeh.
- Brown (wholegrain) burghul — nuttier and heartier; great in pilafs, soups and warm salads.
How to cook burghul
- Fine: rinse, soak in cold water 10–15 minutes, drain and squeeze dry.
- Coarse / brown: simmer 1 part burghul to 2 parts water for 12–15 minutes, then rest 5 minutes and fluff.
Ways to use it
Tabbouleh, kibbeh, mujaddara, pilafs, stuffed vegetables, veggie burgers and warm grain bowls. Try our authentic Lebanese tabbouleh recipe to get started.
Shop burghul & grains
We stock fine and coarse burghul, freekeh, rice and more in our grains & legumes range — in bulk or small packs, in-store in Artarmon or delivered Australia-wide.