Duru Sefer Kitel is finely cracked wheat made from durum wheat, sold in a 1 kg bag. The pack also labels it jerish, the name used in Arabic-speaking kitchens and printed in Arabic script on the front, and its English text reads fine cracked wheat. Because the grains are broken small, they cook faster than whole wheat kernels and give soups and porridges a thick, hearty texture.
Kitel is a versatile cupboard staple. Simmer it in stock or salted water until soft and finish with butter for a warm porridge-style dish, served with yogurt and a little browned butter or spiced meat; stir a handful into lamb or chicken soup to give it body; or cook it as a quick pilaf-style side. Use the water ratio and cooking time printed on the pack, and adjust the liquid to the texture you prefer.
Keep the bag tightly closed in a cool, dry place and decant opened grain into an airtight jar. It is made from wheat and contains gluten.