A nice fresh colourful Algerian salad using bulgur wheat, cucumber, spring onions, peppers and cheese
Photo Credit- Wikimedia Commons by Jerry Pank
Dalia, a cereal food made from the groats of several different species of wheat especially the drum wheat is also known as Bulgur or Burghul or bulghur.
It is the most common food in India, Europe and Middle East. It is known as Dalia in North India and is popular all over this wheat-consuming region.
In US it is produced from white wheat in four distinct grinds or sizes viz. fine, medium, coarse and extra coarse.
It is made from parboiled and dried wheat which is ground afterwards, and has a very small amount of the bran partially removed from it.
It is a whole grain as per USDA and Whole Grains Council.
This high fiber food is sometimes confused with cracked wheat. The latter is is crushed wheat grain and is not parboiled.
The whole grain, bulgur and cracked wheat are available in natural food stores and could be easily prepared at home. The highest quality of Dalia has uniform particle sizes and forms a consistent cooking.
It is a common ingredient in dishes and has a light, nutty flavor. It contains plenty of nutritious contents which keep us healthy. The high fiber diet of Dalia is good for overall health. It has a lower glycemic index and higher levels of most minerals and vitamins.
Benefits of Dalia1. It contains both soluble and insoluble fibers. These higher levels of fiber reduce the cholesterol and increase the blood sugar levels. It controls the cholesterol levels, helps in proper functioning of heart and regulates the metabolism of the body.
2. It reduces extra weight of the body. The people who wish to reduce the weight should regularly take Dalia and add it to their daily diet chart.
3. The intake of Dalia gives the feeling of fullness and satisfies hunger. A person does not feel hungry for a long time after taking Dalia. The people having the habit of always eating something should take Dalis in breakfast.
4. It provides sufficient energy to the body.It gives extra boost to the body. The daily intake of a cup of Dalia provides energy for the whole day. This high energy keeps the metabolism of the body in proper shape. That is why the intake of dallia is preferred in the mornings.
5. Dalia contains enough antioxidants which flush out the toxins from the body and revitalize the body. The antioxidants help in proper metabolism too.
6. It reduces the presence of unnecessary elements from the body and helps in proper functioning of all bodily activities both internal and external.
Uses in RecipesIt is used in pilafs, puddings, soups, bakery products, stuffing, salads and breads. In breads, it adds a whole grain component.
It is often mistaken for rice as both are prepared in a similar manner but the high nutritional value of Dalia makes it a good substitute for rice. But as compared to the unenriched white rice, it has more fiber and protein.
In India it is used as a cereal with milk and sugar while in US, it is often used as a side dish like rice or pasta.
It is a popular Latin American carnival food and is often prepared with flower pollen and tapioca syrup and fried in patties.
In Turkey it is prepared as pilaf in chicken stock, with or without sauteed noodles or is cooked with tomatoes, onions, red pepper or ginger. The Turkish people use it in two forms, the fine-ground and a coarser one. The fine ground form is used for making kisir which is a bulgur salad similar to tabbouleh and is prepared with tomato paste or fresh tomatoes with cucumbers, parsley, olive oil and other salad ingredients as per taste.
The pomegranate molasses which is more sour than sweet is commonly used in favor of lemon juice to add tartness to Dalia dishes. A variety of dishes are prepared with it including the ezogelin soup as it forms the base of a tarhana soup too which is made with yogurt in which hellim or halloumi is added.