Bulgur

or Bulgar wheat is often described as cracked wheat, and also called burghul or pourgouri. It is cracked by boiling, and is a staple in the Middle East, where it is the base for tabbouleh and kibbeh. It's easy to prepare: soak for 30 minutes and then drain and either gently fry with flavourings for 5 minutes until hot or bake in a moderate oven with a little oil for 15-20 minutes until light and soft. It has a nutty, wheaty flavour and can be served hot or cold in salads. It's good for binding and can be used in stuffings or with minced meat.