grain

Bulgur wheat

Daliya

3.8 g1 teaspoon

11 g1 tablespoon

Dry bulgur about 180 g per cup; 1 cup = 48 tsp, so 3.8 g/tsp.

Bulgur's chewy cracked-wheat texture has no exact match; coarse semolina is closest.

• 
  Coarse semolina

  Use the same weight; toast it first and use slightly less water, as it absorbs less and is less chewy.

• 
  Broken rice

  Use the same weight; it is gluten-free and less chewy, so cook a little longer and adjust water.

• 
  Quinoa

  Use the same weight; cook separately and drain, as it is nuttier and quicker. It will not give the same cracked-wheat bite.

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