Cracked wheat or burghul is a wheat that has been boiled and baked before being cracked so it only needs reconstituting in water.
In Middle Eastern cookery it is widely used as rice or potatoes would be in other parts of the world. It can be seeped in water or stock, used in salads, stuffing’s, pilaffs or simply with a knob of butter to accompany a meal.

Serves 4
250g fine burghul wheat
375ml hot water
150g spinach leaves, stalk removed and washed well
1 cup mint leaves, finely shredded
1 red onion, finely diced
1 clove garlic
½ tsp sumac

½ tsp allspice
1/3 tsp cinnamon
½ tsp salt and pepper
100 – 120 ml olive oil
2 lemons, juice of


Soak the burghul wheat in the water for 10 minutes.

Heat a medium size pot or fry pan up and add spinach you shouldn’t need any liquid as the spinach should have enough water clinging to their leaves. Give a brief stir to rotate and wilt the leaves. Remove from the heat, put into a bowl along with one clove of garlic and whizz using a hand wand until a coarse, thick green paste has formed.

Drain the burghul wheat well, I tip mine into a clean tea towel and wring it as dry as possible. Tip into a bowl along with the spinach paste, mint leaves and red onion.

In a small mixing bowl add the spices, lemon juice and oil. Season with salt and pepper, taste and adjust if necessary. Pour over the burghul wheat and mix well. Taste and adjust seasoning if necessary.

NB – don’t forget to add your favourite spices, vegetables and nuts and move with the seasons. This wheat goes fantastically with tomatoes, cucumbers, herbs and so on!