Cookbook:Bulgur

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Cookbook | Recipes | Ingredients | Basic foodstuffs | Cereal Grain

Bulgur (also "bulghur", or occasionally "burghul") is wheat that has been prepared so that it can be used just by soaking. The wheat is steamed, then dried, and very coarsely ground. It is frequently referred to as cracked wheat. However, "cracked wheat" in most American grocery stores is likely not to have been processed in this way. It should be a medium tan color and light in weight.

Bulgur is commonly used in many Mediterranean, Middle Eastern, and Indian dishes, including falafel, tabouli, and pilaf, and is often mixed with ground meat. It can be used similarly to rice.