Bulgur is a type of cereal grain made from wheat that has been parboiled, dried, and ground into coarse grains. It is commonly used in Middle Eastern and Mediterranean cuisine, particularly in dishes like tabbouleh, pilaf, and kibbeh. Bulgur is often referred to as cracked wheat, although it is technically a different product as it has been precooked.
The process of making bulgur begins by soaking whole wheat kernels, removing the bran, and then parboiling the grain. Afterward, the wheat is thoroughly dried and then crushed or cracked into granules or particles of various sizes, resulting in bulgur. The precooking and drying process helps to shorten the cooking time, making bulgur a quick and convenient option for many recipes.
Bulgur has a subtle nutty flavor and a chewy texture, which adds a pleasant bite to dishes. It is highly nutritious and a good source of fiber, protein, vitamins, and minerals. Additionally, bulgur contains fewer calories and less fat compared to white rice or couscous, making it a healthier alternative in various recipes.
Due to its versatility and nutritional value, bulgur is often used as a staple ingredient in vegetarian and vegan diets. It can be used as a base for salads, added to soups, stews, and meat dishes, or even used in baked goods like bread and muffins. The versatility, ease of preparation, and health benefits make bulgur a popular and delicious grain choice for various culinary applications.
