Ancient grains are a modern term for seeds and grains that have been around for centuries in various parts of the world. They are largely unchanged by modern cultivation methods.  Now curious cooks all over the world are drawing inspiration from the history books and cooking up ancient grains to

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Bourghal

Also known as Lebanese Wheat, bulghur, bulgar or burghul. It has a light, nutty flavour, Bulgur is made from whole wheat berries that have been soaked, baked and cracked, this speeds up the cooking time.

In Turkey, a distinction is made between fine-ground “Koftelik bulgur” a coarser grind

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