Cracked Wheat is commonly found in Arab and Middle Eastern cuisine. It is similar to Bulgar (Bulgur, Bulghar) which is a wheat kernel steamed, dried, and crushed. Cracked Wheat is simply a wheat kernel broken into fragments without being cooked, but the two are often confused and used interchangabley.

Bulgar is slightly chewy but still tender. It's excellent in salads or stews, and serves as one of the main ingredients in the Middle Eastern salad  Cracked Wheat

Similar, but different. Both come in various grinds (Fine, medium, coarse and whole).

Bulgar is often confused with cracked wheat. The only difference is that Bulghar is whole wheat kernels that have been pre-boiled, dried, and ground to various sizes.

Cracked Wheat is often uncooked.

This is used in many recipes, including Tabouli salad. You soak the Cracked Wheat to soften it for the salad.

Bulgar is often used as an alternative to rice, noodles or as a cous cous variety.

Bulgar is high in dietary fibers and carbohydrates, low in fat, rich in natural Vitamins such as B, Iron, Phosphorus and Manganese.

Cracked wheat comes in fine, medium and course sizes.