Bulgur wheat is a type of whole grain cereal made from parboiled and dried cracked wheat kernels. It is commonly used in Middle Eastern, Mediterranean, and North African cuisine and is a staple ingredient in dishes like tabbouleh, pilafs, and salads.
To produce bulgur wheat, the wheat berries are first cooked in water or steam until they are partially cooked or parboiled. Then, they are dried and cracked into different sizes, often ranging from fine to coarse. The process of parboiling and cracking gives bulgur wheat a distinct texture and nutty flavor.
Bulgur wheat is highly nutritious and a good source of fiber, protein, vitamins, and minerals. It is particularly rich in manganese, magnesium, iron, and B vitamins. Its high fiber content helps with digestion, promotes a feeling of fullness, and can assist in maintaining a healthy weight.
Due to its versatility and quick cooking time, bulgur wheat is a popular choice for adding substance and nutrition to various dishes. It can be used as a base for grain bowls, stuffed vegetables, or as an alternative to rice and couscous. It pairs well with a variety of vegetables, herbs, spices, and proteins.
In summary, bulgur wheat refers to parboiled and cracked wheat kernels that provide a nutty flavor, nutritious value, and versatile cooking applications. It is a well-loved staple in many culinary traditions and is cherished for its health benefits and delicious taste.
