Göce (Dehulled Cracked Wheat)
A coarse cracked grain made by pounding and removing the husk from wheat (sometimes barley). It is used in dishes such as Noah's pudding, soup, and keşkek (a Turkish ceremonial wheat dish); long cooking softens it and adds body. It contains gluten.
What Is Dehulled Cracked Wheat?
Dehulled cracked wheat is a coarse, cracked, dehulled grain made by pounding and removing the outer husk of wheat (or, in some regions, barley) in a stone mortar or machine. Depending on the region, it is also called pounded wheat, wheat for Noah's pudding, or wheat for keşkek.
Because the grains are large and hard, they take a long time to cook; once cooked, they soften and add body to a dish. They are a staple ingredient in Noah's pudding, keşkek, and various grain soups.
Nutritional Value of Dehulled Cracked Wheat
As a grain product, dehulled cracked wheat is high in carbohydrates and contains some fiber; 100 g of raw grain provides approximately 340 kcal of energy (the value per serving is lower after cooking). Since it is made from wheat, it contains gluten. Values are approximate.
How Should Dehulled Cracked Wheat Be Eaten?
As a filling grain, dehulled cracked wheat is eaten as part of Noah's pudding, keşkek, and soups; it is usually soaked beforehand and cooked for a long time. Because it contains gluten, it is not suitable for people with celiac disease or gluten sensitivity.
This is general information; dehulled cracked wheat is a food and is not a substitute for medical treatment.
How to Choose Dehulled Cracked Wheat
Good dehulled cracked wheat is dry and clean, with evenly dehulled grains and no foreign matter or insects mixed in. Products that are damp, moldy, or contain a lot of husk or debris are not recommended.
- It should be dry, clean, and evenly dehulled
- It should contain no insects or foreign matter
- It should not be damp or moldy
How to Store Dehulled Cracked Wheat
Store dehulled cracked wheat in a sealed jar in a cool, dry, dark place; moisture can lead to mold, while open or warm storage can lead to insects. It keeps for a long time when stored properly.
Using Dehulled Cracked Wheat in the Kitchen
Dehulled cracked wheat is used most often in Noah's pudding, keşkek, grain soups, and some regional dishes. Because the grains are large and hard, they are usually soaked for a while and boiled for a long time; once cooked, they soften and add body and thickness to the dish.
Why Does Dehulled Cracked Wheat Take a Long Time to Cook?
Because the grains are large and hard, it takes time for water to penetrate and soften them; therefore, soaking them beforehand and boiling them for a long time is necessary to cook dehulled cracked wheat down to the soft, thick consistency needed for Noah's pudding or keşkek.
Frequently Asked Questions
Are dehulled cracked wheat and cracked wheat the same?
They are similar products; both are wheat with the husk removed and the grains cracked. The names and grain size can vary by region; their uses are largely similar.
Is dehulled cracked wheat used for Noah's pudding?
Yes; it is a staple grain in Noah's pudding. Long cooking softens it and gives Noah's pudding body and thickness; it is used in a similar way in keşkek.
Should dehulled cracked wheat be soaked beforehand?
Yes; because the grains are large and hard, they are usually soaked for several hours or overnight, which helps them cook more quickly and evenly.