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Daliya is a cereal food made from several different wheat species, most often from durum wheat. Its use is most common in Middle Eastern cuisine, Turkey, Greece, Armenia and Bulgaria.
Daliya for human consumption is usually sold parboiled and dried, with the bran partially removed. Daliya is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.
DALIA can be taken as a sweetened preparation with milk, garnished with dry fruits. As a salty snack, bake it and then cook it with Moong Dal in water. Enjoy DALIA as a soup or make a healthy meal, cooking it with vegetables.