Ingredients

Burghul

The Arabic name for cracked wheat. This is wheat that has been parboiled, drained and dried. After the bran has been removed, the wheat is crushed into 3 grades – fine, medium and coarse.  The fine grade is pounded with minced lamb to make kibbeh.  The medium grade is used in tabbouleh, the famous parsley and mint salad. The coarse grade is cooked like rice for pilaff.  Before cracked wheat became popular it was sometimes confused with couscous. They are not the same. Couscous is wheat that has been milled to make semolina which is then rolled into tiny balls.  

Kalamata olives

Large and plump, these purple-black olives have a soft, substantial texture. They grow in Kalamata in Greece and are protected by the EU’s PGS (Protected Geographical Status). They are a good variety to start off with if you have never eaten olives before as they are not bitter and are full of flavour.

Kephalotiri cheese

This is a hard, salty cheese traditionally made from either goat’s or sheep’s milk.  You can eat it as it is with olives and bread, for example or grated over pasta or vegetables.  The more it ages, the stronger the flavour becomes.

Pourgouri

The Greek name for cracked wheat. Parboiled, drained and dried, the bran is removed and the wheat is crushed. In the Middle East, there are 3 grades of cracked wheat but in Greek cooking there is only one - medium. This is used to make pilaff and koupes which are similar to the Arabic kibbeh. Before cracked wheat became popular it was sometimes confused with couscous. They are not the same. Couscous is wheat that has been milled to make semolina which is then rolled into tiny balls.

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