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Cracked wheat Whole-wheat grains broken into coarse, medium or fine fragments during milling. Also called kibbled wheat, it is added, soaked, to bread.

Bulgar wheat Hulled wheat grains, steamed, dried, then crushed in coarse or fine grades. A Middle Eastern staple, also known as burghul, bulgur, pourgouri and pligouri, it is the basis of tabbouleh and kibbeh.

Atta flour A fine wholemeal flour made from soft, low gluten wheat. Used to make Indian flatbreads, it is also called chapati flour.

Trahana A Greek pasta of dough made from flour and milk (sometimes sour), grated into tiny barley-shaped pellets, then dried. Traditionally it is used in soups and porridge.

ARAB SPECIALITIES

Two wheat products little known beyond Arab countries, where they are specialties, are Freekah and Moghrabbiyeh.

Freekah, or ferek, is roasted green wheat. Bunches of freshly harvested green wheat stalks are roasted over an open fire and the cooled ears shucked. The grain is either left whole or coarsely cracked: when cracked it is greenish-brown with a distinct smoky taste; whole it is brown and relatively bland. Both forms are cooked like rice or bulgar.

Moghrabbiyeh (maghrebia, Israeli couscous), is flour and water hand-rolled into balls the size of small peas, then dried. Typically they are cooked in broth.

Couscous Tiny pellets made from semolina flour, moistened with salted water and hand-rubbed with flour until coated, then dried. To cook, the granules are steamed until swollen and fluffy, with each granule separate. The staple dish of the Maghreb (Northwest Africa), it is traditionally cooked in a couscoussier over a fruity, spicy meat stew with which it is served. Elsewhere, couscous is likely to be pre-cooked and requires only swelling in boiling water.

Semolina flour Semolina is the coarsely ground endosperm of hard wheat, usually durum wheat. Semolina flour is a finer ground version, sometimes called durum flour. With its high protein content, semolina flour is characteristically tough. Its granularity gives a light, crumbly texture to baked goods. Because it does not become a starchy paste when cooked, it is used to make dried pasta, yet it is also used as a thickener.