The Cultural Dictionary of Wheat: Differences Between Tchicha, Burghul, and Groats

Wheat is a common heritage of humanity, but it takes on a different name and form in every geography. What becomes soup in Algeria becomes salad in Lebanon and pilaf in Turkey. As Nefis Agro, we don't just produce "Bulgur"; we provide "Local Grain Solutions" tailored to the cultural codes of your target market.

Here are the local names used in our export regions and our corresponding production solutions:

1. North Africa (Maghreb): Tchicha and Dchicha

In Algerian, Tunisian, and Moroccan cuisines, very finely cracked wheat used especially in soups is called "Tchicha" or "Dchicha".
Nefis Agro Solution: Unlike standard fine bulgur, we use our "Seferkitel" or specially calibrated "Fine Cracked" production line for this region. This product gives Maghreb soups that desired thick consistency.

2. The Levant (Middle East): Burghul (برغل)

In Lebanese, Syrian, and Jordanian cuisines, bulgur is called "Burghul" and is strictly divided into two:
• Burghul Na'em (Fine): For Tabbouleh and Kibbeh outer shell.
• Burghul Khashin (Coarse): For meat dishes and pilafs.

For our Middle Eastern customers, color (Red/Yellow) is crucial. Our Brown Fine and Yellow Coarse varieties perfectly match the "Khashin/Na'em" standards of this region.

3. Europe & USA: Cracked Wheat & Groats

In the Western market, bulgur is generally known as "Parboiled Cracked Wheat" or "Groats". The European consumer focuses on cleanliness and cooking time.

Nefis Agro's sterile, ready-to-cook products cleaned with Sortex technology comply with Europe's "Clean Label" trend.

Custom Production for Your Culture

Whether you are selling "Tchicha Mermez" to Algeria or "Jareesh" to Arabia; at Nefis Agro facilities, we produce in the caliber suitable for your local naming and palate.