When Avyan was a baby, I used to prepare broken wheat porridge quite a lot. I always mixed it with lots of veggie, hint of cumin and cooked to comforting creamy consistency. The boy really loved it. Until one day, he figured that Mumma is having it too easy and just like that he started not liking it any more. Since then, this grain happens to stay right at the corner of the shelf, often ignored. I really don’t know why I ignored it for so long but I will change it soon. Starting with these fritters.
What is Broken Wheat?
Broken Wheat or Cracked Wheat is made by milling whole raw wheat grains coarsely. It may be ground into coarse, medium or fine kernels. Make sure to clean broken wheat throughly before cooking with it. This highly nutritional and fibrous grain is often cooked with vegetables to form a semi solid porridge or with lentils to form a creamy porridge In India, it is more popularly as dalia and is a very common grain used in everyday cooking.
How to prepare the Broken Wheat Dukkah Fritters
The Labneh
Labneh is just hung yogurt! Letting the yogurt hung in a cheese cloth will drain out excess water making the yogurt thick and creamy. There are various different ways you can flavor labneh. I flavored it with fresh lemon juice and drizzle some extra virgin olive oil on top. Also dusted some dukkah spice mix for the crunch. Labneh makes a great dip or spread. Try it if you haven’t already.
Adding dukkah spice mix to the mixture made these fritters extremely flavorful. Dukkah is a Middle Eastern Spice mix that has roasted nuts, earthy spice and sweet coconut, making it one of a kind spice mix. Here is a recipe of the spice mix that I had shared several years back. It is one of my favorite spice mix to add in fritters, on yogurt, on soup, boiled eggs or salad. The list can go on and on. For me, it’s a great way to add a depth of flavors. Although these fritters are great with just some ketchup on the side but with lemony labneh, it really makes the dish extra special.
