Aysh Burgul (Cracked Wheat)

This is a traditional dish of Chef Rakka's homeland of Syria, which grows a lot of wheat. Serve it instead of rice. You can find bulghur #3 at most supermarkets and you can order Cafe Rakka's house blend on their website.

Photography By Brooke Stevens | October 27, 2020

Ingredients

SERVINGS: 4 Serving(s)

2 tablespoons ghee, or 1 tablespoon each oil and butter
1/2 stick cinnamon
2 whole cloves
1 ounce vermicelli pasta, cracked into pieces
1/2 pound Syrian bulghur, bulghur grind #3
2 cups water
1/2 tablespoon Cafe Rakka house blend, or turmeric
1/2 tablespoon salt

Preparation

1. In saucepan, add ghee, cinnamon, cloves, and vermicelli, and cook 3 minutes over medium heat or until vermicelli turns golden in color. Add bulghur and toast 2 more minutes.

2. Turn heat up and add water, Café Rakka house blend, and salt. Cook 2-3 minutes over high heat. Bring to a boil, stir, reduce heat, and cover. Cook 7 minutes. Remove from heat. Set aside for 2 minutes, covered. Remove cover and fold 2-3 times. Cover until serving.