What is Bulgur?
Bulgur, also called bulgar, bulghur, or burghul, is a form of whole wheat that has been cleaned, steamed or parboiled, dried, and then ground into grains of several distinct sizes. Bulgur may be made from any variety of wheat, but durum is the most common. The processing of wheat into bulgur is believed to have begun in the area of the Mediterranean. Bulgur has been part of the Middle Eastern diet for millennia, with references in the Old Testament literature that identify it with Hebrew, Babylonian, and Hittite peoples. Other ancient civilizations, such as the Roman and Egyptian, were eating bulgur as early as 1000 B.C. Although the term bulgur is often used to mean cracked wheat, the two products differ in one important way: bulgur is precooked. Because of this, bulgur requires only minimal preparation before eating. Unlike cracked wheat, bulgur is ready to eat after just ten minutes of boiling—roughly the same amount of time that it takes to prepare pasta. Bulgur is typically availa
Bulgur (also known as bulgar, bulghur, and burghul) is whole wheat that’s been parboiled, dried and crushed (or cracked). The outer bran layer is then rubbed off by hand and then sometimes ground again to achieve a particular grain size. Bulgur is sometimes referred to as cracked wheat, which is not cooked during production, and takes much longer to cook. Chewy and nutty-tasting, bulgur is high in fiber, protein, iron, magnesium and B vitamins. Finely ground bulgur may be boiled and eaten as a hot cereal, while medium ground may be combined with minced meat or vegetables to make meatballs or burgers. Coarsely ground bulgur is often used as a substitute for rice in pilafs and as a main ingredient in salads like tabbouleh or kibbeh, or in casseroles, soups or stews.
This nutritious staple of the Middle East is pulverized from whole-wheat kernels that have been boiled, drained, dried, cracked, and sifted. Bulgur differs from cracked wheat in that it is precooked. Not only does bulgur contain soluble fibers, it is also a low-fat source of protein, vitamins, and minerals; it can be served hot or cold; and it’s quick and easy to prepare. It’s a wonderful base for pilafs, stuffings, salads, and can even be a hot cooked cereal. Bulgur requires less cooking time and can be reconstituted by cooking or just soaking in hot water (at least 140 degrees F) for about 30 minutes.
