برغل – also known as Bulgur, which is whole wheat grains that have been cracked. It is used in many vegetarian and vegan dishes, but because it is wheat, it is not suitable for a gluten-free diet. You can find coarse burghul and fine burghul and are both used very differently. Fine Burghul is used in Tabbouleh and Kebbeh, while I use coarse bulgur in my favorite Mujaddara (burghul with black lentils) and Abu Shalhoub (burghul with zucchini). Not to be confused with Freekeh.