Soft Wheat | Imamother

cbg

Tue, May 08 2018, 5:50 pm

What is it?
Is it the same as wheat berries?
How do you cook it?
When I was in EY I ate in the hotel Taboulli, but it was made with thick wheat kernels, they looked like barley, but when I asked they told me it was wheat.
I know that typically taboulli is made with bulgar, but it was not bulgar
It looked like something I saw in the market called soft wheat.
Any one here made taboulli using soft wheat?
I would love the recipe.

cbg

Tue, May 08 2018, 9:53 pm

RA mom I thought for sure you would know.

Is it what is used for Morrocan Cholent Adafina?

Can I just boil till soft and drain, and then use it in the usual taboulli recipe?

ra_mom

Tue, May 08 2018, 10:50 pm

cbg wrote:

RA mom I thought for sure you would know.

Is it what is used for Morrocan Cholent Adafina?

Can I just boil till soft and drain, and then use it in the usual taboulli recipe?

Yes, use about 3.5 cups water for every 1 cup of wheat berries. Can take up to an hour to soften. If making in advance, rinse, drain, toss with a drop of oil and seal in Ziploc bag in the fridge until ready to use in salad.