Bulgur is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking the remaining kernel into small pieces. Used in Arabian cooking like Dolma, Kibbe


Other names: Bulghur, Bulgur, Burghul, Burgul
Translations: Βουλγαροκτόνος, Bulgarų, البولجار, Бугарски, ブルガリア, Bulgaro, Bułgarów, Bulgarske, Búlgaro, Булгар, 布尔加尔, Bulgarguldet, Булгар, Búlgar, Български

Physical Description

Colors: Light yellow

Tasting Notes

Flavors: Mild, nutty
Mouthfeel: Chewy
Food complements: Fresh vegetables, Meat, Herbs
Substitutes: Couscous, Oats, Bread crumbs, Rice

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Bulgur is typically available in four grain sizes: fine, medium, coarse, and whole grains. The different sizes are used for different purposes. Finely ground bulgur is used for hot breakfast cereals and desserts. Medium-ground bulgur is preferred for tabbouleh and other salads, stews, multigrain breads and other baked goods, and vegetarian burgers. Coarsely ground bulgur can be used for pilafs, casseroles, stuffing, and salads. Whole bulgur grains can be added to baked goods or used in soups and stews.
Buying: Bulgur is available in some grocery store but is easier to find in health food stores.

Preparation and Use

Combine a half cup of bulgur with one cup of liquid and simmer for 15 minutes. Let stand for another ten minutes. Fluff with a fork. It triples in volume.

Avoid lifting the lid or stirring while cooking.

Cleaning: Don't wash or rinse bulgur before cooking.

Conserving and Storing

Store bulgur in a cool, dry place.

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