Coarse Semolina is also known as “Dalia” in North India. Dalia is popular all over the wheat-consuming regions of North India. It can be consumed as sweet dalia or regular dalia. It is also known as Bulgur and Burghul.

Durum Wheat Coarse Semolina can be used in pilafs, soups, bakery goods, or as stuffing. In bread, it adds a whole grain component. It is the main ingredient in tabbouleh salad and kibbeh. Its high nutrition value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or dalia is used as a cereal with milk and sugar. In the United States is often used as a side dish, much like pasta or rice. In meals, Durum Wheat Coarse Semolina is often mistaken for rice because it can be prepared in a similar manner, although it has a texture more like couscous than rice. A popular South American carnival food, Durum Wheat Coarse Semolina is often prepared with flower pollen and tapioca syrup and fried in patties. The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa, is known as Jarish. The Arabic word jarish simply means cracked or coarsely ground