essentially cracked wheat (bulgur = tzavar in armenian, also spelled as bulgar, bulghur, burghul) but purists distinguish them, bulgur is a pretty nutritious cooked wheat which is dried and ground into four sizes (1: fine, 2: medium, 3: big, 4 or half-cut: bigger, but sometimes just fine, medium and coarse are available) and which has been used for thousands of years (?, well, at least a pretty long time) as a staple in the Eastern Mediterranean. The fine cut is familiar as the grain in the well-known Lebanese salad tabouleh (although sometimes medium is recommended), also used in the Armenian raw meat dish chi-kufta and in kibbeh. The big(gest) bulgur is used like rice in pilaf dishes, like bob's favorites lentil bulgur pilaf and bulgur pilaf with chick peas. Usually available in Middle Eastern or Armenian specialty food stores.
Cracked and toasted wheat. Has a nutty flavor, and is used in tabouli recipes. Widely available in supermarkets and natural food stores.
also called wheat pilaf, bulgur is made from wheat berries that have been pearled, steamed, dried, cracked and toasted. It is a staple in Eastern European and Middle Eastern dishes.
Wheat that has been parboiled, dried, and partially debranned for later use in cracked or whole grain form.
is a nutty wheat product made when whole wheat kernels are soaked, cooked, and dried. After some of the bran is removed, the kernel is cracked into small pieces.
Whole wheat which has been boiled until tender and the husk is about to crack open, then dried. It is a common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. You can buy it coarse or fine ground in most middle-eastern grocery stores. Back to the top
(also called burghul, bourgouri, pourgouri) Parboiled and then dried wheat which has been coarsely cracked. It is reconstituted when allowed to soak in water.
Wheat that has been partially cooked, sun-dried and cracked. It is available in different sizes from fine to coarse. Fine bulgur is for tabbouleh and kibbeh. Coarser bulgur is for soup and pilaf.
A nutritious staple in the Middle East, bulgur consists of wheat kernels that have been steamed, dried, and crushed. This whole wheat has a tender, chewy texture, and a nut-like flavor.
Cracked wheat made from the whole kernel that has been cooked and dried. Most commonly used in breads and tabbouleh salad.
A quick-cooking form of wheat that has a nutty taste. To cook: Place bulgur in a bowl and cover with an equal amount of boiling water (or other liquid from the recipe). Cover bowl and soak for 20 minutes.
a Middle Eastern wheat which has been steamed and dried, then ground
a cereal made from whole grains of wheat processed by boiling the grain, then drying it, removing some of the outside bran particles, and cracking the kernel.
Bulgur is a wheat product sold whole or cracked. It can be used in many of the same ways as rice. When cooked, it has a nutlike flavor and a slightly chewy texture.
Bulgur (known as pourgouri in Greece, as burghul in countries of the Middle East and North Africa and as bulgur in Turkey) is made from several different wheat species, but most often from durum wheat.
